First. Let me apologize for taking too long to get this post to you. Technical problems. And even though I’m not one to shy away from technology or problem solving.. .in this realm I am not the technical one. I’m rather inept actually. If running a blog required anything more technical than finding the publish button I wouldn’t be running one. Simple as that. I just bumble along and cross my fingers alot. So I’m very certain that trying to fix the problem myself would have created far larger, and then more difficult problems to solve. And then I’d have to admit I have no idea what I am doing. So, instead I will pretend I just can’t be bothered. And wait. I figured someone, somewhere, with far more expertise than I will figure it out eventually. I just needed to cross my fingers that it didn’t take someone too long to figure it out. So I waited and crossed my toes too. A good strategy this time. Because now, finally, you have muffins. Peanut Butter and Jelly Muffins.
Second. After a weeks of baking up a storm of squares and cakes for a frilly girly baby shower party (more on this in a later post) I really wanted something simple and familiar. So here you have it. Peanut butter and jelly in a muffin. No fance, no frill. Just a muffin with some raspberry jam baked inside. And as I explained to Zoe as she bit into one, you have to break these apart before you eat them. This way you will be sure to get some jam in every bite. To this she said, “But then I’ll get jam on my fingers.” And then I said, “Yes, you will.”
What is the point of jam filled anything unless you have to lick some of that jam off your fingers? How is it she does not know this?
Peanut Butter and Jelly Muffins
- 1 cup cake and pastry flour
- 1 cup all purpose whole wheat flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup peanut butter conventional, no-stir, sweetened
- 1/4 cup brown sugar
- 2 large eggs
- 1 cup plain full fat yogurt (not greek style)
- 1 teaspoon vanilla extract
- 1/2 cup raspberry jam
- 1/4 cup chopped peanuts for topping
- Preheat oven to 400 degrees and line muffin tins with paper liners or coat with cooking spray.
- In a small bowl combine flours, baking soda and baking powder.
- In the bowl of a stand mix add peanut butter and brown sugar and mix on medium speed until very smooth and creamy. Add one egg at a time and blending well after each addition.
- Alternating flour mixture, then yogurt, add to the peanut butter mixture in the stand mixture. Mix each addition to "just" mixed. Do not over mix and it is okay if after the addition of flour the mixture is a bit dry and after the yogurt the mixture is a bit wet. To the last addition add the vanilla. Mix until just blended.
- Add 1-1/2 tablespoons of batter to each muffin cup. Make a small indentation to the center of each, and place 2 teaspoons of jam in the indentation. Cover the jam with approximately 2 tablepoons of batter making sure to "seal" around the jam with the top batter touching the bottom batter all the way around the muffins. Sprinkle each muffin with chopped peanuts.
- Bake at 400 for about 20 minutes. Muffins will be springy and lightly browned when done. Cool on a rack about 5 minutes before serving.