Peanut Butter And Jelly Muffins |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Hidden inside these moist peanut butter muffins is a secret filling-your child's favorite jelly. If you make up a batch over the weekend, your kids can enjoy them as after school treats all week long. Ingredients:
1-3/4 cups all-purpose flour |
1/3 cup sugar |
2-1/2 tsp. baking powder |
1/2 tsp. salt |
1/2 cup creamy peanut butter |
1 large egg |
3/4 cup milk |
1/3 cup butter, melted |
1/2 cup strawberry, raspberry, or grape jelly |
Directions:
1. Preheat the oven to 375 degrees. Line a 12 muffin tin with muffin papers. In a large bowl, combine the flour, sugar, baking powder, and salt. In another bowl, mix the peanut butter with the egg. Add the milk, a little at a time, then mix in the butter. Pour the wet batter into the bowl with the dry ingredients and stir gently to combine. The batter will be stiff.
2. 2. Put a heaping tablespoon of batter in the bottom of each muffin cup. Use a finger to make an indentation in the center and put a teaspoon of jelly in the hole. Cover with another heaping tablespoon of batter or enough to fill each cup about 2/3 full. Spread the batter gently until no jelly is visible. Bake for 20 minutes, then turn the muffins onto a wire rack to cool for at least 10 minutes. Be careful: the centers can get hot.
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