Pb J Muffins Food

PB & J MUFFINS

Steps:

• Preheat oven to 400º.
• Spray paper muffin cups with nonstick cooking spray.
• In a large bowl, combine flours, baking powder, baking soda, and salt.
• With two knives or a pastry blender, cut in peanut butter until coarse crumbs form and mixture is no longer powdery.
• Add milk, honey, carrot, zucchini, eggs, and oil; stir until well moistened.
• Spoon about 2 tablespoons batter into each muffin cup.
• Top each with about 1 teaspoon fruit preserves.
• Cover with remaining batter.
• Bake 15-20 minutes, until toothpick inserted in center comes out clean.

PEANUT BUTTER & JAM MUFFINS

Steps:

• In a large bowl, combine the flour, oat bran, brown sugar, baking powder, salt and baking soda. In a small bowl, beat the milk, applesauce, peanut butter, egg white and honey on low speed until smooth; stir into the dry ingredients just until moistened., Fill greased or foil-lined muffin cups half full. Drop 1 teaspoon jam into the center of each muffin; cover with remaining batter., Bake at 400° for 15-20 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

PB&J BREAKFAST MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Stir together first four ingredients.
• Add peanut butter, cutting it into the flour mix with a fork, or use your food processor, until mixed and crumbly.
• Stir together the egg and milk.
• Add to the flour and peanut butter mix, folding it together just until moistened.
• Place a spoonful of batter into each of 12 greased muffin cups.
• Next, place a teaspoon of jelly in the middle of the half filled muffin tins.
• Top the jelly with the remaining peanut butter batter.
• Bake for 20-30 minutes or until done.

PB AND J MUFFINS - SNEAKY CHEF

Steps:

• Preheat oven to 350 degrees and line a muffin tin with paper liners.
• > In a mixing bowl, whisk together the flour, baking powder, baking soda and salt; set aside. In another large bowl, whisk together the eggs and sugar until well combined, then whisk in the oil, Orange Puree and peanut butter. Fold the dry ingredients into the wet and mix until flour is just moistened (don't over-mix or the muffins will be dense).
• > Scoop about two tablespoons of batter into the large muffin cups until half full. Place a heaping teaspoon of jam in the center of each muffin. Cover the jam with another 2 tablespoons or so of batter, filling the cups just over the top. If you're using mini muffin cups, scale back quantities to fit into the smaller sized cups.
• > Bake for 25 to 30 minutes, until the tops are golden brown.

PB & J MUFFINS

Steps:

• Heat oven to 375 degrees and lightly grease/spray muffin pan.
• Stir together flour, salt and baking powder in large bowl.
• Add milk, eggs, 2/3 c sugar, peanut butter and oil to bowl.
• Combine ingredients on low speed of electric mixer, just until moistened. Do not over beat.
• Fill prepared muffin cups evenly with half of the batter.
• Place 2 level teaspoons jam in the center of each muffin.
• Evenly divide remaining batter between muffin cups.
• Sprinkle with sugar.
• Bake 18-20 minutes.
• Remove from oven and cool in pan 5 minutes.