Pint Size Pb J Muffins Food

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.

PINT-SIZE PB & J MUFFINS

Steps:

• Combine first 4 ingredients; make a well in center of mixture.
• Combine sugar and next 4 ingredients; beat at low speed of an electric mixer until blended.
• Add to dry ingredients; stir just until moistened.
• Spoon batter into 24 miniature muffin cups coated with cooking spray, filling half full.
• Top each with 1/4 teaspoon jelly, and top with remaining batter.
• Bake at 400° for 12 minutes or until a wooden pick inserted in center comes out clean.
• Remove from pans immediately; let cool on a wire rack.

PB&J PROTEIN SMOOTHIE

Steps:

• Throw altogether in a blender and give er a whirl.

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.

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.