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Peanut Butter And Jelly Muffins

posted in Food & Drink > Recipes
09/07/2016
  • 2 1⁄2 cups flour
    1⁄2 cup sugar
    1⁄4 cup brown sugar
    1 1⁄2 tablespoons baking powder
    1 teaspoon salt
    2⁄3 cup crunchy peanut butter (or creamy pb)
    3⁄4 cup milk
    1⁄3 cup oil
    2 eggs, beaten
    10 ounces strawberry jam or 10 ounces grape jam

  • Preheat oven to 400.
    Spray 12-muffin tin with nonstick cooking spray or line with paper muffin cups.
    In a large mixing bowl, stir together flour, sugars, baking powder and salt.
    Cut in peanut butter with a pastry cutter or fork until mixture looks like coarse crumbs.
    Add milk, oil and eggs and stir until moistened.

  • Spoon into muffin cups to fill only half way. (There should be batter left over). Create a well in each cup of batter and drop about 1 1/2 tbsp of jam into each well.
    Spoon remaining batter over the jam in each muffin cup.
    Bake at 400 for 20-25 minutes. Cool on wire rack before removing.

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