1 egg
1 C smooth peanut butter
1/4 C oil
1/2 C firmly packed brown sugar
1 C milk
1 C flour
1 tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tbsp. strawberry jam
2 tbsp. smooth peanut butter
1. Preheat the oven to 400 degrees Farenheit. Beat egg, 1 C peanut butter and the oil in a large bowl with a wire whisk until well blended. Add sugar; mix well. Gradually add milk, mixing well after each addition. Mix in flour, baking powder, baking soda and salt. Add to peanut butter mixture; stir just until moistened.
2. Spoon just enough batter into each of 12 paper-lined muffin cups to cover bottom of cup. Spoon 1/2 tsp. each of the jam and remaining 2 tbsp. peanut butter over batter in cups. Cover evenly with remaining batter.
3. Bake 15 minutes or until lightly browned. Cool in pan for 5 minutes. Remove to wire rack; cool completely.
Makes 12 muffins.
3 comments:
did you mean put 1/2 tsp of jam in each and 2 tbsp of peanut butter like you said, or 1/2 tsp jam and 1/2 tsp peanut butter in each?
Katie and I made these, big hit around our house. Of course b/c Charlotte can't eat Peanut butter yet, we had to eat them all:)
Alanna - it basically means put a 1/2 tsp. of both jam and pb in each muffin, the pb coming from the remaining 2 tbsp. that wasn't mixed in in the muffins. Really though, I didn't measure how much of each I put in, but just put in a bit. If you put too much in and the pb and jam go right to the edges, the muffin batter won't bake together and the muffin will fall apart in the middle.
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