Peanut Butter And Jelly Stuffed Muffins Food

"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!

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 AND JELLY MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or place paper baking cup in each.
• In large bowl, beat eggs lightly with fork. Stir in milk and oil.
• In medium bowl, stir together flour, sugar, baking powder and salt. With fork or pastry blender, cut in peanut butter until mixture looks like meal or coarse flour. Add dry ingredients to wet mixture; stir just until dry ingredients are moistened. (Remember, no extra strokes to avoid toughness and tunnels.) Spoon half of batter evenly into muffin cups, filling each about one-third full.
• Spoon 1 teaspoon jelly onto batter in each cup. Divide remaining batter evenly into muffin cups. Wipe any spilled batter from pan.
• Bake 20 minutes. Remove from oven to cooling rack. Loosen muffins from cups; remove muffins with spatula.

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 AND JELLY MUFFINS

Steps:

• Preheat oven to 350 and prep your muffin tins (spray or paper).
• In a large bowl, combine white flour, wheat flour, wheat germ, baking powder, baking soda and salt with a whisk. Set aside.
• In a second 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 ones. Don't over-mix or your muffins will be dense or tough.
• Scoop out about 2 tbsp of the batter into each large muffin tin (about half full). Then add a spoonful of jam into each cup. Then continue filling each cup with more batter. (Adjust for your size muffin tin).
• Bake for 25 to 30 minutes (large muffins), until the tops are golden brown.

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:

• Spray muffin tins with oil or line with paper liners.
• Stir together flour,sugar,baking powder and salt in large bowl.
• In separate bowl, combine egg,1 1/4 cups milk and peanut butter.
• Add all at once to the flour mixture; stir until moistened.
• Add more milk if mixture is too stiff.
• Fill muffin cups two-thirds full.
• Make a well in the center and add 1 teaspoon preserves or jelly to center of each cup.
• In a preheated 400 degree oven, bake muffins 20 to 25 minutes, or until golden,.

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 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.