Recipe:
PB&J muffins
I found this recipes on a blog somewhere, sometime. I made a few tweaks and now I am sharing with you! Completely yummalicious. As anyone who knows me knows, before 9 AM is still the night before. Morning is not offically here until 9:01 AM. And I like to sleep in. Sooooo...I made a batch this afternoon for breakfast tomorrow morning. The muffins did not survive the hour.. I had to make more tonight after everyone went to bed!
- 1 1/3 c. flour
- 1 c. oats
- 1 t. baking powder
- 1/2 t. baking soda
- 1/2 t. salt
- 1/4 c. brown sugar
- 1/4 c. sugar
- 1 egg
- 1/4 c. applesauce
- 1/3 c. peanut butter
- 1 1/4 c. buttermilk
- 1 t. vanilla extract
- jelly or jam
In a large bowl, combine flour, oats, baking powder, baking soda, salt, brown sugar and sugar. In a medium bowl, combing egg, applesauce, peanut butter, buttermilk and vanilla. Pour wet ingredients into dry ingredients and stir just until combined. Fill greased muffin cups half full. I use a larger silverware spoon and pour a heaping spoonful into the muffin cup. This is usually about half of the muffin cup. Put 1 teaspoon of jam or jelly in the middle of the muffin batter. Spoon more batter over the jelly. Make sure the jelly if completely covered. Bake in a 350 degree oven for 18-20 minutes.
Tips:
- To make buttermilk, add 1 T. of vinegar to a measuring cup and then fill the milk to the desired amount.
- Make sure that the jelly is in the middle of the batter and does not reach the edges of the muffin.
- Make sure the jelly is completely covered with the remaining batter.
Do not use more than 1 t. of jelly. The muffin will not be structurally sound, and will collapse.