Friday, January 21, 2011

Peanut Butter and Jam Muffins

Ever have those little bits of jams sitting in jars and you really would like to open up a different kind? I am just too frugal to throw that out. Here is the perfect way to use up those little bits. You can use any kind of jam, I used strawberry this time.

Ingredients:
  • 1 cup whole wheat flour
  • 3/4 cup white flour
  • 1/2 cup brown sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups milk, I used skim
  • 1 egg
  • 1/3 cup peanut butter
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla
  • Jam
Method:
  1. In a bowl whisk together dry ingredients.
  2. In another bowl mix the rest of the ingredients except for the jam and add to the dry ingredients and mix just until moistened.
  3. Spoon half of the mixture into a greased muffin pan.
  4. Spoon 1 teaspoon jam into each muffin cup and spoon the remaining batter over the jam to cover.
  5. Bake at 400ยบ for 25 minutes.
  6. Cool a few minutes in the pan, remove and cool completely on a cooling rack.
  7. These muffins freeze well.

Yields: 12 muffins

Oops, a little jam ran out of that one!

17 comments:

  1. What a great idea to bring to work for that midmorning snack! Looks delicious!! ~ Ali

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  2. What a great idea!!! I have been making a lot of jam/jelly this season..this is a great way to share what I have made...

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  3. For a change I have all the ingredients and I'm going to make these right now! When I post them, I'll be sure to link back here. Thanks!

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  4. Just had to tell you that they're in the oven baking! So simple!

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  5. A fun thing to make with my grands.....I just may be baking this morning.

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  6. yummers Betty. A great recipe. I think I'll try it this weekend.

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  7. Great idea, I have at least 4 random jars in my fridge

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  8. I love this idea. I made peanut butter and jam cookies just before the holidays but this would be great as well. I have no whole wheat flour in the house and won't be going to town for a few days. How do you think they would be with all white flour?

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  9. Anonymous..I'm sure they would work fine with white flour.

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  10. something went wrong with my muffins!!! All of my jam and jelly sunk to the bottom of the muffin!!! I used plum jelly in some and raspberry jam in the other and they both sunk!! Do you know what could be my problem???

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  11. Amy..oh dear I don't know why the jam would have sunk to the bottom, the jelly I imagine would get runny when heated.
    I have made these muffins a number of times and I haven't had the jam sink to the bottom.
    But they still are delicious, right? smile

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  12. betty they are ABSOLUTELY delicious!!! I think I may have over mixed the batter. I tend to do that with muffins...can't seem to stop if I see any dry pieces floating around LOL I will probably try them again tomorrow with some peach jam I made last summer...really thick fruity stuff....maybe that won't sink!!

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  13. made another batch of these babies today....only 3 of them broke through to the bottom and on those it was like a finger hole....the first batch I made the entire bottom layer was jam/jelly! I'm wondering if maybe I need to make a change for elevation??? we are at almost 4,000 ft above sea level. Could that be it???

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  14. I like to leave comments after I have tried a recipe. I made these this morning. They are very fluffy (not heavy in the least) and tasty. I used the tip of a coffee spoon to put in the jam. My kids told me to use twice as much jam next time. I will definately make these again, but with plenty of jam.

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  15. Thanks for sharing. I made these last night and the kids love them. I did use white flour, as I don't have whole wheat flour and they turned out great.

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