Got home on time tonight for a change! It was nice to be able to make dinner and whip up a desert while dinner was in the oven. PD suggested that these muffins could be used as a breakfast and I could see why! A nice weighty muffin in hand that melts in your mouth and has just the right amount of sweetness! Walker loves them!
PB & J Muffins
Pg. 190 The Deen Family Cookbook
2 cups flour
1/4 cup brown sugar
2 tbsp baking powder
1/2 tsp salt
1/2 cup plus 1 tsp creamy peanut butter
1 cup milk
1 egg lightly beaten
3 tbsp butter, melted
1/4 cup thick jam, such as seedless raspberry or grape (don't use jelly)
1/3 cup honey roasted peanuts
1. Preheat oven 350 degrees. Spray a 12 cup muffin tin with cooking spray. In a food processor, combine flour, sugar, baking powder, and salt. Pulse in the peanut butter until it looks like course crumbs. Add the milk, egg, butter and pulse until combined.
2. Distribute half the batter into the cups. Drop a tsp full of jam in the middle of each muffin and cover with the remaining batter. Top with the peanuts. Bake until the muffins are golden, 15 to 20 minutes. Serve warm or cool. Cool completely before storing in an airtight container. They will keep up to 2 to 3 days.
No comments:
Post a Comment