But I digress. Even if I'm not eating PB&J any more, I still appreciate the simplicity of that childhood favorite. Okay, I'm cracking myself up again because the first year of our marriage I made Thatboy PB&J for lunch every day. So I knew we both would enjoy these muffins. They have all the flavors of the peanut butter and jelly and help keep me fueled throughout the day. And on days like today I needed all the fuel I could get. And a closed office door for naps. Thank goodness there's so much room under my desk.
- cooking spray
- 1/2 cup peanut butter
- raspberry jam (you can use whatever you want, this is Thatboy's favorite)
- 2 1/2 cups AP flour
- 1 Tbsp baking powder
- 3/4 cup milk
- 2 eggs
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1/3 cup canola oil
Spray muffin pan with cooking spray. Preheat oven to 400ºF. In bowl, stir together flour sugar, baking powder, salt.
Add peanut butter.
Add milk, eggs and oil and stir until just moistened.
- Spoon the batter into the muffin cups 1/2 full. Place about 1 Tbsp jam in the center of each muffin. Fill muffin cups with additional batter.
Bake for 20-25 minutes. Remove from the oven and allow to cool in the pan about 5 minutes.