Ally's Sweet and Savory Eats: Peanut Butter & Jelly Muffins

Thursday, March 7, 2013

Peanut Butter & Jelly Muffins



Since about the age of....well....since I could eat solid food, I've loved peanut butter and jelly sandwiches.  To this day, if I'm lazy or not in the mood to cook, I'll eat this sandwich and then continue on with my day.  I know there are many haters out there, but gosh darn it, I just love them. 

My kids are finally starting to come around to them.  The little man is hit or miss sometimes and now, as with most any meal, the little miss gobbles them up.  {I'm a little scared that she consumes EVERYTHING.}  The husband and I love meal time when we first set her plate in front of her.  The world turns silent.  If you look at her she is so consumed with bite after bite that the non-stop chatter stops.  A few minutes in, we hear "more, please!"

And yep, she is then ready for more.  It's hilarious.  Last night she ate 4 helpings of lasagna.  And yet, she is tall and pretty lanky!

Anyway.

PB and J's.



Last week there came a point when I was out of eggs, any type of oil and butter.  How in the world did I let that happen?  I wanted to make muffins for the kiddos, but was wrapping my brain around how to even make them with limited ingredients.

Seriously folks, this recipe came flying out the seat of my pants and I'm still shocked they turned out, but miraculously they did.

And they were quite delicious I might add.  Give them a try, especially if you have a member of your family that cannot have eggs, butter or oil.  Swap out any type of milk for the regular milk I used and use any type of nut butter on hand.

I used my homemade strawberry freezer jam....because well, I can kinda be a snob about jam.  But that is another story for June, when strawberry picking comes around these parts.

Peanut Butter & Jelly Muffins
{Print this Recipe!}
2/3 c. peanut butter
1 t. vanilla
1 c. milk {+ plus if batter is too thick}
1 c. Greek or regular yogurt
1/2 c. jam {+ more for topping}
1 t. baking soda
1 1/2 c. flour

Combine peanut butter, vanilla, milk, yogurt and jam.  Sift in flour and baking soda.  Stir to form a thick batter.  If too thick, thin out with a bit more milk.

Preheat oven to 350 degrees and line 12 muffins tins with liners or cooking spray.  Fill muffins 3/4 full and top with a doll up of jam.  Bake for 20 minutes.

Whose going to try these?

3 comments:

  1. I am I am! I also love PB&J and have nightmares that I will have kids with peanut allergies. Nick and I LIVE off of peanut butter....and he has a PN&J in his lunch every single day. I'm going to make these for sure.

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  2. I can't believe those few ingredients make such a pretty muffin!

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