Peanut Butter and Jelly Muffins

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It’s peanut butter jelly time!

Today is National Peanut Butter and Jelly Sandwich day and because in our house we love peanut butter so much that we just go nuts for it, we’re celebrating this day with a peanut butter and jelly muffin!

While a muffin may not be an actual sandwich, we felt that you can have one of those anytime of the day, any day.  So instead, we figured why not have something that you can eat as a breakfast item or dessert.  Plus, we really just love muffins.  It’s like a mixture between a cake and a scone, but no frosting and no butter required.  You can also reason out having a muffin for breakfast, even a chocolate chip kind, since it’s a wildly known fact that a muffin has been a breakfast staple for many for years.  So if anyone asks, just tell them that.

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With this muffin you can use any jam or jelly flavor that you want.  We used strawberry since it’s what we had on hand and generally it’s the one we go for since we’re not fans of many others except raspberry or cherry.  We also used chunky peanut butter since peanut butter is the icing on this treat and the pieces of peanut just add a really nice texture.  You can use smooth, but it’s up to you on how you would like the final product to look.  The peanut butter we used was Teddie All Natural Super Chunky peanut butter, full fat because it packs healthy nutrients from the fat.

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Time to get nutty!

Ingredients:

  • Strawberry Jelly Muffins
  • 1 ½ cups white whole wheat flour
  • 1/3 cup light brown sugar, slightly packed
  •  ½ teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup extra virgin olive oil
  • 1 large egg
  • 1/3 cup almond milk, unsweetened
  • ¼ cup strawberry jelly

Peanut Butter Glaze:

  • ¼ cup water
  • ¼ cup superfine sugar
  • ¼ peanut butter
  • Mini chocolate chips (optional)

Preheat oven to 400 degrees Fahrenheit.

In a large mixing bowl, combine the egg, olive oil, sugar, and vanilla and mix together until well combined.  Add in the flour, salt, and baking powder and combine to the point where the mixture looks dry.  Add in the milk and combine everything together.

In a 12 muffin pan, place muffin cups into each cavity and then separate the mixture into each equally.

Place in oven and bake for 20 – 25 minutes, no less than 20.  They will be golden brown looking which is what you want.  Remove from oven once they reach this point and allow to fully cool.

In the meantime, in a small saucepan, combine ¼ cup of water with ¼ cup of sugar.  Turn burner on to medium to high heat and cook until sugar has dissolved.  Turn burner off and remove to a burner that is cool.  Add in the peanut butter and stir until combined.  Allow to cool.  Once it has, drizzle over each and decorate with mini chocolate chips (because who doesn’t love chocolate and peanut butter).

Once all has settled, enjoy your new peanut butter and jelly sandwich!

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