Peanut Butter & Jelly Muffin
Yield
1 dozenPrep
20 minCook
25 minReady
50 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ½ | cup |
sugar
granulated |
|
| 2 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
peanut butter
chunky |
|
| 2 | tablespoons |
butter
|
|
| 2 | large |
eggs
|
|
| 1 | cup |
buttermilk
|
|
| ⅓ | cup |
peanuts
unsalted, toasted |
|
| ¼ | cup |
jelly
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 118 | ml |
sugar
granulated |
|
| 13 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
peanut butter
chunky |
|
| 3E+1 | ml |
butter
|
|
| 2 | large |
eggs
|
|
| 237 | ml |
buttermilk
|
|
| 79 | ml |
peanuts
unsalted, toasted |
|
| 59 | ml |
jelly
|
* |
Directions
Preheat oven to 400℉ (200℃) and prepare 12 muffin cups.
Sift first 4 ingredients of dry mixture together.
With a pastry blender cut peanut butter and butter into dry mixture until mixture resembles coarse crumbs.
In a medium bowl beat eggs lightly and stir in buttermilk.
Add egg milk-mixture to coarse crumbs mixture and stir just until ingredients are blended.
Fill 12 prepared muffin cups ⅔ full.
Bake 20 to 25 minutes in preheated oven.
While muffins are cooking melt the jelly and finely chop the peanuts.
As soon as muffins are removed from the oven brush the tops with melted jelly and dip the tops into the chopped peanuts.
