Peanut Butter And Jam Muffins Food

PEANUT BUTTER AND JELLY MUFFINS

Steps:

• Heat oven to 375 degrees F. Spray muffin pan with no-stick spray. Stir together flour, salt and baking powder in a large bowl. Add milk, eggs, 2/3 cup 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 or preserves in the center of each muffin. Evenly divide remaining batter between muffin cups. Sprinkle with the 1/4 cup sugar.
• Bake for 18-20 minutes. Remove from oven. Cool in pan 5 minutes.

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.

PEANUT BUTTER & JAM MUFFINS

Steps:

• Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin pan with muffin cases, then set aside.
• Whisk together the flour, baking powder, and salt. Set aside.
• In a large bowl, whisk together the eggs and sugar until thick and light in colour. Add the buttermilk, oil, vanilla, and peanut butter, and whisk until combined.
• Add the dry ingredients in thirds and fold in until just combined - do not overmix.
• Spoon the batter into the muffin cases, filling only halfway. Add about 1 teaspoon of jam to the centres, then top with the remaining batter, filling to the tops.
• Add a little more jam on the tops of the muffins, and create swirls by running a knife or toothpick through it (microwave the jam beforehand to make it easier to swirl into the batter).
• Bake for 15 - 20 minutes, or until a toothpick inserted into the centre comes out clean.
• Allow to cool for 5 - 10 minutes in the pan before transferring them to a wire rack to cool completely.

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.

PEANUT BUTTER AND JELLY MUFFINS

Steps:

• Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
• In a large bowl, add flour, sugar, baking powder, and salt. Whisk together until combined. In a separate bowl, add milk, egg, peanut butter, banana, butter, and honey. Beat until creamy. Pour the wet mixture into dry ingredients, and mix gently until just combined.
• Spoon the batter into the prepared muffin cups. Spoon a half of a tablespoon into each muffin cup; use a knife to gently swirl the jam into the batter.
• Bake for 20-22 minutes, or until the tops begin to lightly brown.
• Optional: If desired, melt 2 Tablespoons additional peanut butter and drizzle over the cooled muffins.

PEANUT BUTTER AND JAM MUFFINS

Steps:

• Heat oven to 400ºF.
• Mix flour, baking powder, baking soda and salt. Beat egg, 1 cup peanut butter and oil in large bowl with whisk until blended. Add sugar; mix well. Gradually add milk, mixing well after each addition. Add flour mixture; stir just until moistened.
• Spoon just enough batter into each of 12 muffin cups sprayed with cooking spray to cover bottom of cup; top with jam and remaining peanut butter. Cover with remaining batter.
• Bake 15 min. or until lightly browned. Cool in pan 5 min. Remove to wire rack; cool completely.

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.

PEANUT BUTTER AND JELLY MUFFINS

Steps:

• Preheat oven to 400.
• Spray 12-muffin tin with nonstick cooking spray or line with paper muffin cups.
• In a large mixing bowl, stir together flour, sugars, baking powder and salt.
• Cut in peanut butter with a pastry cutter or fork until mixture looks like coarse crumbs.
• Add milk, oil and eggs and stir until moistened.
• Spoon into muffin cups to fill only half way. (There should be batter left over). Create a well in each cup of batter and drop about 1 1/2 tbsp of jam into each well.
• Spoon remaining batter over the jam in each muffin cup.
• Bake at 400 for 20-25 minutes. Cool on wire rack before removing.

OATMEAL PEANUT BUTTER AND JELLY MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Lightly oil 12-cup muffin tin.
• In a 2 cup bowl, combine water and oatmeal and microwave for 5 minutes or until cooked. (Alternatively, use 1 cup leftover oatmeal).
• In a medium mixing bowl, mix the cooked oatmeal with the peanut butter, vanilla, honey, and milk. Stir until all the lumps are gone.
• In another bowl, combine the flours, baking soda, baking powder, and salt. Add the dry ingredients to the liquid ingredients, and stir well. Fill muffin tins evenly with batter and bake for 20 minutes.
• Test to see if the muffins are done by inserting a toothpick in the middle of a muffin. If the toothpick comes out clean, the muffins are done. Remove from tins and place on a solid surface.
• Spoon preserves into a pastry bag fitted with whatever tip you desire, and pipe evenly into the middle of each hot muffin. Let cool. Enjoy!

PEANUT BUTTER AND JELLY MUFFINS

Steps:

• Combine flour, sugar, baking powder, and salt in a large bowl; cut in peanut butter with a pastry blender (or 2 knives used scissor-style) until mixture resembles coarse meal. Make a well in center of mixture. Combine eggs and milk; add to dry ingredients, stirring just until moistened.
• Spoon half of batter into greased muffin pans (or line with paper muffin cups), filling one-third full; top each muffin with 3/4 teaspoon strawberry preserves. Spoon remaining batter into muffin pans, filling two-thirds full. Bake at 400 degrees Fahrenheit for 15 to 17 minutes or until lightly browned. Remove from pans immediately.

PEANUT BUTTER AND JELLY MUFFINS

Steps:

• Preheat oven to 375°F. Line a 24-cup mini muffin pan with liners and spray with non-stick cooking spray.
• In a large bowl, whisk together the flour, sugar, baking powder and salt.
• In a medium bowl, whisk together the milk, eggs, peanut butter, and yogurt until smooth. Add the wet ingredients to the dry ingredients and stir until well combined.
• Scoop 1 teaspoon of batter into each prepared muffin cup. Top with 1/2 teaspoon jelly and then another 1 teaspoon of muffin batter. Using a toothpick, swirl 1/4 teaspoon of jelly into the top of the batter of each muffin.
• Bake for about 20 minutes or until the muffins have risen and a toothpick inserted in the center comes out batter-free. Let cool in pan 10 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

DELICIOUS PEANUT BUTTER AND JELLY MUFFINS

Steps:

• Pre-heat oven to 375°F
• Spray your muffin tin(s) with non-stick spray. This is helpful because the jam can overflow while baking.
• Line your muffins tin(s) with cupcake liners
• In a large bowl, combine all of the dry ingredients (flour, sugar, baking powder, and salt).
• Add the milk, eggs, oil, and peanut butter to the dry ingredients. Using a large spoon, combine until well-mixed.
• Using a small ice cream scoop sprayed with non-stick, add a small layer of batter to the bottom of each cupcake liner.
• Add a dollop of jelly to the top of the batter layer in each.
• Add an additional small layer of batter to the top of the jelly.
• Place inside the preheated oven on the center rack. Bake for 17-18 minutes or until a toothpick inserted into the center of a muffin comes out clean (without wet batter. Jelly may stick to it, which is okay.).

AUNT B'S PEANUT BUTTER MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix flour, oats, brown sugar, baking powder, and salt in a large bowl. Beat milk, peanut butter, and eggs in another bowl; stir into oat mixture, mixing until batter is well blended. Spoon batter evenly into 12 muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes.

"PEANUT BUTTER" AND JELLY STUFFED MUFFINS

Steps:

• *Prepare jam if you do not have some already.
• Preheat oven to 350 degrees
• Mash bananas in a large bowl. Add sunflower seed butter, honey, eggs and vanilla extract and mix together.
• Then add coconut flour, cinnamon, baking soda and powder and a pinch of salt and mix well.
• Using a silicone muffin pan or greased and lined muffin pan, scoop a large spoonful of the muffin mixture into 9 cups, filling the cups about half way. Then use a small spoonful (a little over 1 teaspoon) of the jam and put in the middle of each cup. Use the rest of the batter to cover each jelly filled cup.
• Place in oven and bake for 35-40 minutes.
• Remove from oven and let cool completely before eating!

HEALTHY PEANUT BUTTER AND JELLY MUFFINS

Steps:

• Preheat oven to 350. Line a muffin tin with paper liners, then spray with cooking spray and set aside.
• In a large bowl, combine flour, baking soda, baking powder, cinnamon and salt.
• In a separate bowl, add eggs, peanut butter, honey, applesauce, milk and vanilla and stir until well combined.
• Add the wet mixture to the bowl with the dry ingredients and stir until just combined. The batter will be thick.
• Fill each lined muffin cup about 1/3 full with the peanut butter dough. Wet your fingers and use them to press the mixture down and cover the bottom of each muffin tin.
• Spoon about 1 teaspoon of jam or jelly into the middle of each cup.
• Cover each cup with another dollop of peanut butter dough until all the dough is used.
• Use wet fingers to pat down the tops of the muffins and seal in the jelly filling.
• Bake at 350 for 16-18 minutes, until a toothpick inserted in the center comes out clean.
• Cool the muffins on a wire rack then store at room temperature for 2-3 days, in the refrigerator for up to 5 days or in the freezer for up to 5 months.

PEANUT BUTTER & JELLY MUFFINS

Steps:

• Preheat oven to 350F. Line a 12 cup muffin tin with muffin liners. Spray the inside of the liners lightly with avocado oil spray to prevent muffins from sticking to liners.
• In a large bowl, whisk the eggs. Add the applesauce, peanut butter, maple syrup and vanilla extract until smooth.
• To the bowl, add in the oat flour, baking powder and salt. Combine until just incorporated. Careful not to overmix. Scoop the batter into muffin liners. Add 1 teaspoon of naturally sweetened jam or chia jam on top of each muffin. Use the back of a spoon or a butter knife to swirl the strawberry fruit spread into the top layer of the batter.
• Bake for 23-27 minutes or until a toothpick comes out clean or with just a few crumbs. Let cool for 3-5 minutes, then transfer the muffins to a wire rack to cool.
• Store the muffins in an airtight container in the fridge for up to a week or in the freezer for three months.

PEANUT BUTTER & CHIA BERRY JAM ENGLISH MUFFIN

Steps:

• Microwave berries in a medium microwave-safe bowl for 30 seconds; stir and microwave 30 seconds more. Stir in chia seeds.
• Spread peanut butter on the English muffin. Top with the berry-chia mixture.

PEANUT BUTTER AND JELLY MUFFINS (VEGAN + GF)

Steps:

• Preheat oven to 350 degrees F (176 C) and line a standard muffin tin with 12 paper liners, or lightly grease and flour (with GF flour) and shake out excess (which I found to work well!).
• Prepare flax eggs in a large mixing bowl by mixing flaxseed meal and water and let rest for a few minutes.
• Add maple syrup, coconut sugar, oil and whisk vigorously to combine and dissolve sugar crystals.
• Add applesauce, peanut butter, salt, baking soda, baking powder, and apple cider vinegar and whisk to combine.
• Add almond milk and whisk again to combine.
• Lastly, add gluten free flour, almond meal, and oats and whisk or stir until just combined. The batter should be quite thick but NOT pourable - rather, scoopable.
• Pour batter into muffin tins a generous 3/4 full and top with 3/4 tsp strawberry jam and 1/4 tsp more peanut butter. Swirl with a toothpick to distribute (see photo), being careful not to get the jam too close to the edges or it can seep over while baking and get too browned.
• Bake on a center-positioned rack for 26-32 minutes or until a toothpick inserted into the center comes out clean (be sure to poke a spot that isn't too jam heavy or you can get a little residual moisture).
• Let cool for 20 minutes in the pan (to continue baking/firming up a little), then loosen with a butter knife and gently lift out, using the knife to help if needed, to let cool completely on a plate. Can be a little tender before completely cooled, so be patient my young ones!
• Will keep covered at room temperature for several days. Freeze for long-term storage.

PEANUT BUTTER AND JELLY MUFFIN RECIPE

Steps:

• Preheat the oven to 375°F. Spray a muffin pan with non-stick spray and set aside.
• Whisk together the milk, peanut butter and sugar in a large bowl. Then whisk in the egg, oil and vanilla.
• Fold in the bananas and stir just until smooth. Add the flour, baking soda, baking powder and salt to the bowl. Mix just until combined.
• Using a medium cookie scoop (or 1 1/2 Tablespoons), fill the bottoms of the muffin pan with the batter. Then place a generous teaspoon of jam in the center of the muffin pan. Cover the jam with another scoop of batter (1 1/2 Tablespoons).
• Then top the muffins with 1 teaspoon of jam and peanut butter. Gently swirl with a toothpick.
• Bake for 15 minutes, or until a toothpick comes clean.

PEANUT BUTTER AND JAM MUFFINS

Steps:

• 1. HEAT oven to 375ºF. Spray muffin pan with no-stick cooking spray. Stir together flour, salt and baking powder in large bowl. Add milk, eggs, 2/3 cup sugar, peanut butter and oil to bowl. Combine ingredients with mixer on low speed, just until moistened. Do not over beat.
• 2. FILL prepared muffin cups with half of batter. Place 2 level teaspoons jam or preserves in center of each muffin. Divide remaining batter between muffin cups. Sprinkle with 1/4 cup sugar. Bake 18 to 20 minutes. Remove from oven. Cool in pan 5 minutes.