Belly Buster Muffin Sandwich Food

BELLY-BUSTER MUFFIN SANDWICH

Steps:

• In small bowl, beat egg with milk.
• In large, nonstick skillet, melt butter or margarine.
• Add ham to skillet, then add egg, keeping the two separate in the pan.
• Fry egg until cooked through (adding salt and pepper to taste) and turn ham every few min.
• to heat it through.
• Place slice of cheese on top of egg, turn off heat,and cover skillet.
• Place egg on one half of English muffin, then top with ham.
• Next, add tomato, onion, and lettuce.
• Spread mayonnaise or salad dressing on other half of muffin, and put on top, to make a sandwich.
• OPEN WIDE!

PEANUT BUTTER AND JELLY MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk both flours, the baking powder and salt in a large bowl. Whisk 1/3 cup peanut butter, the milk, brown sugar, melted butter, vanilla and eggs in a medium bowl; stir into the flour mixture until just combined.
• Divide the batter among the muffin cups, filling them three-quarters of the way. Tap the bottom of the pan lightly on the counter to smooth out the batter. Bake until the muffins are lightly browned and a toothpick inserted into the center comes out clean, about 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.
• Using a melon baller or teaspoon, scoop out a shallow hole in the middle of each muffin. Melt the remaining 2/3 cup peanut butter in the microwave until loose, stirring halfway through, 45 to 60 seconds. Spread the peanuts on a plate. Dip the top of 1 muffin in the melted peanut butter, letting the excess drip off, then dip it in the chopped peanuts to coat. Transfer to the rack and repeat with the remaining muffins.
• Spoon 1 heaping tablespoon jelly or jam into the hole in each muffin. Let set 5 minutes.