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Monday, May 23, 2011

Peanut Butter and Jelly Muffins

■1-3/4 cups flour

■2/3 cup brown sugar

■2 1/2 tsp. baking powder

■1/4 tsp. salt

■3/4 cup milk

■2/3 cup peanut butter

■1/4 cup vegetable oil

■1 egg

■1-1/2 tsp. vanilla

■jam or jelly, any flavor

Mix the flour, brown sugar, baking powder and salt together in a bowl. In a mixer bowl, beat together the milk, peanut butter, vegetable oil, egg and vanilla. Stir the wet ingredients into the dry ingredients with a spoon. (I needed to add another splash of milk at this point, because the batter was too dry and stiff.) Grease a muffin tin. Put a tablespoon or two of the batter into each cup. Add a teaspoon of jam to the top. Put more batter over the jam to cover it. Bake at 350 degrees for 20-25 minutes. Cool in the pan for 5 minutes before removing. Here’s a picture of the muffins before I put them in the oven. Some have already been covered with the extra batter and some are waiting their turn to be covered.

recipe source: Eat At Home Cooks

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