Tuesday, July 19, 2011
PB & J Muffins
I've heard so many of you tell me how you found some great recipes through Sweets for a Saturday, tried them out, and loved them. Well, now it's my turn. Kathryn and Alexandra of Talking Dollars and Cents linked up a recipe for Peanut Butter Muffins and, as it turns out, that's exactly what I wanted to make. If you don't already know, they also have a Muffin Monday linky party on their blog every week and it is definitely the place to go for lots of yummy ideas.
I decided to add a dollop of strawberry jam to the center of my muffins and make mini muffin PB&Js. It turned out to be a good idea since the muffins themselves do not have a lot of sugar in them. While the peanut butter flavor was a little more subtle than I would have liked, I still found myself nibbling on these muffins throughout the day. They were simply irresistible.
Peanut Butter Muffins (Talking Dollars and Cents)
2 c. flour
1/4 c. sugar
2 tsp. baking powder
1/2 tsp. salt
2/3 c. peanut butter
1/4 c. butter
1 c. milk
jam/jelly (if desired)
Preheat the oven to 500F. Grease mini muffin tins.
Combine the flour, sugar, baking powder, and salt in one bowl. Combine the peanut butter, eggs, and butter in another bowl. Slowly blend one cup of milk into the peanut butter mixture. Add the flour mixture and stir just enough to blend.
Add 1/2 Tbsp. of batter to each muffin cup. Top with a tiny dollop of jam/jelly (I used strawberry jam). Cover the jelly middle with another 1/2 Tbsp. batter. Bake at 500F for 5 min. After the 5 min. are up, immediately lower the heat to 350F and continue baking for 7 min. or until muffins test done.