19 September 2009
Peanut butter and Jelly Muffins
I was on the lookout for other muffin ideas and this sounded rather yummy and interesting. Peanut butter and jelly! A winning combination as sandwich spread, must be great in muffins too! So I tried this recipe courtesy of My Mum's Muffins. It was goooood. Peanut butter flavor with jam filling inside!
2 cups self-raising flour
1/2 cup brown sugar (I adjusted this from 1/3 cup to suit the sweeter Filipino taste bud)
1/2 cup crunchy peanut butter
1 egg, lightly beaten
1 cup milk
2 tablespoons of butter, melted
2 tablespoons of jelly (or jam)
Preheat the oven to 200°C . Prepare 12 regular muffin tins by brushing the bases with oil or you can use paper cases. (I used paper cups but still sprayed with baking oil so the muffin would not stick; in a previous batch the muffins stuck stubbornly to the paper)
Mix flour, and sugar in a bowl and make a well in the centre.
Mix the egg, peanut butter, butter and milk in another bowl.
Pour the egg mixture into the flour mix and fold in with a fork. Do not over mix.. it just has to be wet mostly through, it doesn't even matter if there are small areas of flour about. This is the main secret to good muffins.
Spoon the mixture into the tins, filling each one about 1/2 way. Then put a teaspoon of jelly / jam in the centre of each and top with more batter to make each 2/3 full.
Bake for approximately 15-20 minutes. They are ready when a skewer comes out clean (except where it hits jam of course!).
Place muffins on a wire rack to cool.
These are nice warm but watch out for the jelly / jam being hot inside!
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