Peanut Butter and Jelly Muffins |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 7 |
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I've had this recipe for ages- it's originally from a Sunday magazine in a November 26, 1995 edition of the Ceveland Plain Dealer. Ingredients:
1 3/4 cups flour |
1/4 cup sugar |
1 1/2 teaspoons baking powder |
3/4 teaspoon salt |
1 egg |
1 1/4-1 1/2 cups skim milk |
1/3 cup peanut butter, room temperature, creamy or crunchy |
strawberry preserves or grape jelly |
Directions:
1. Spray muffin tins with oil or line with paper liners.
2. Stir together flour,sugar,baking powder and salt in large bowl.
3. In separate bowl, combine egg,1 1/4 cups milk and peanut butter.
4. Add all at once to the flour mixture; stir until moistened.
5. Add more milk if mixture is too stiff.
6. Fill muffin cups two-thirds full.
7. Make a well in the center and add 1 teaspoon preserves or jelly to center of each cup.
8. In a preheated 400 degree oven, bake muffins 20 to 25 minutes, or until golden,.
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