Peanut Butter Jam Muffins Food

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.

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 & 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:

• 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:

• 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:

• Preheat oven to 350 degrees.
• Coat muffin tin with nonstick cooking spray or cupcake cups.
• Beat together the peanut butter, carrot puree, sugar, and magarine with wooden spoon until well combined. Add yogurt, egg white, yogurt, flour, baking soda, baking powder, and salt. Be careful to not over mix, there will be some lumps.
• Divide batter among the muffin tin and put a spoonful of preserves on each muffin.
• Bake 20 - 25 minutes until muffins tops are slightly brown and they are no longer runny in the middle.

PEANUT BUTTER & JAM "SANDWICH" MUFFINS

Steps:

• Preheat the oven to 400°F.
• Beat the egg, 1 cup of peanut butter and the oil in a large bowl with wire whisk until well blended.
• Add sugar and mix well.
• Gradually add the milk, mixing well after each addition.
• Mix dry ingredients together (flour, baking powder, baking soda and salt). Add to the peanut butter mixture, stir until moistened.
• Spoon just enough batter into each of the 12 paper lined muffin cups to cover the bottom of the cup. Spoon a dollop of jam over the batter (aprox. 1/2 tsp.). Cover evenly with the remaining batter.
• Bake for 15-20 minutes until lightly browned. Cool in pan 5 minutes then remove to wire rack. Cool completely.
• Enjoy with a cold glass of milk.