|My fantastic batch of PB&J muffins|
PB&J (Hold the Crust) Muffins1
2½ cups whole-wheat flour
2 teaspoons baking powder
½ teaspoon salt
⅔ cup brown sugar
6 tablespoons butter substitute, melted and cooled
½ cup reduced-fat crunchy peanut butter
1 cup skim milk
⅓ cup jam or jelly
Preheat oven to 375F. Line 12 muffin cups with paper liners. In large bowl, combine flour, baking powder, salt, and brown sugar. In medium bowl, combine butter substitute, peanut butter, eggs, and milk; whisk together until smooth. Pour wet ingredients into dry mixture; stir into batter. Fill each tin halfway with batter, adding heaping teaspoon of jelly, and fill to top with more batter. Bake 17 minutes, or until knife comes out clean. Transfer to cooling racks for several minutes and serve warm.
First things first, these muffins were fantastic. Loved the taste and the texture. I did find that the recipe yield was more like 18 muffins rather than the 12 according to the recipe. Also, one thing I would adjust is to put a smaller amount of batter in the bottom of the liners, form a well for the jelly and then fill the rest of the muffin tin with batter, making sure to press around the sides to seal the jelly inside. If the jelly isn't properly sealed inside, it tends to bubble up and spill over burning on to the pan. And the oven. And it's a bit of a bitch to clean up.
But totally worth it. So worth it. And since it made more than expected, I even had extras to freeze and even more to work to share.
1. Kaufman, Alanna and Alex Small. "PB&J (Hold the Crust) Muffins." The Frugal Foodie Cookbook. Adams Media, 2009. 168. Print. (Note: I did attempt, as a courtesy, to contact the publisher to obtain permission to include the recipe, but have not as of yet received a response.)