Peanut Butter Jelly Time!! :)

 

 

 

 

Ooowey Goowey Peanut Butter and Jelly Muffins

 

 

 

These are the best treats for lunch boxes and picnic baskets or just a quick snack. They're a perfect blend of muffin and peanut butter and jelly sandwich without having to cut the crust off a regular piece of bread for the kids. I made these to take to the San Diego Zoo with my friends from San Diego and they were a hit. We definitely needed the energy to walk up the steep hill to see the polar bears. I took a bag full of these, and blueberry muffins which are usually my favorite. But these took the prize, they disappeared right away. Daniel ate so many he wasn't even tempted by the smell of churros or popcorn which never happens since he's always hungry. They are amazing!
The recipe calls for creamy peanut butter but I prefer crunchy. I usually use crunchy peanut butter in recipes that call for smooth unless except for thing like peanut butter balls, and peanut butter whipped cream frosting. These are good with any flavor jelly. The first time I made them I used strawberry jam, I loved them. My co-worker Sandra was one of my test tasters at the time. I would bring her treats that I'd made the night before and leave them on her desk, then anxiously wait to hear her opinion, because I knew she would always be honest with me even if it hurt my feelings. I remember being nervous watching her eat it, trying to analyze the faces she was making. I could tell she liked it because she ate the whole thing, but then she said "I really like these, but I prefer grape jelly in my peanut butter and jelly sandwiches." So I had to make a batch with grape jelly just to redeem myself. I don't think I had every tried grape jelly before then, but I became a fan. I love them both ways. I shared the recipe with Sandra because she knew her kids would love them. I know I will be making these for my kids someday :)


Oowey Goowey Peanut Butter and Jelly Muffins

Ingredients:

2 Cups AP Flour
1 1/2 Teaspoonful Salt
1 Tablespoon Baking powder
1 Cup Milk
2 Large eggs
2/3 Cup sugar ( I use a little less since depending on how sweet the jelly is)
1 Cup Crunchy or creamy peanut butter
1/3 Cup Vegetable oil or apple sauce
1/2 Cup Jam any flavor
1/4 Cup Sugar for sprinkling on top

Preheat oven to 350 degrees.
Stir flour, salt, and baking powder together in a large bowl. Add milk, eggs, 2/3 cup sugar, peanut butter, and oil or applesauce to the bowl. Mix ingredients on low speed in an electric mixer just until moistened. Be careful not to over beat. Fill prepared cupcake or muffin pans about 1/3 (a little less than half)  of the way full, then place 2 spoon fulls of jam in the center of each muffin. Divide the remaining batter evenly to cover the jam. Be careful not to overfill them or to put the jam to close to the top or it will spill over and make a sticky mess. Sprinkle the top of the muffins with sugar and bake for 18-20min until tops spring back or toothpick inserted around the edge (middle will have jelly) comes out clean. Cool and enjoy!

*I made these again last night with some variations, and substitutions with things from my pantry, I just had to share. I love peanut butter so I added peanut butter chips (like chocolate chips but made out of peanut butter), chopped peanuts, cake flour instead of AP flour, and grape oil, since I didn't have any applesauce, and its healthier than vegetable oil. I made half the batch with raspberry jelly and they were delicious! So you really can use any flavor. I made 18 of them last night when I went in the kitchen this morning there was only 8 left! Yup they're that good :)