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Peanut Butter & Jelly Muffins

Guest Author - Sandy Moyer

Peanut Butter and Jelly Muffins

These muffins are fun food for a summer picnic or back to school lunch!

  • 2-1/2 cups flour
  • 3/4 cup sugar
  • 1 1/2 T. baking powder
  • 1 tsp. salt
  • 2/3 cup crunchy peanut butter
  • 3/4 cup milk
  • 1/3 cup vegetable oil
  • 2 eggs
  • strawberry or grape jelly
  • non-stick cooking spray

Preparation -
Spray 12 muffin cups with non-stick cooking spray. In a large mixing bowl, mix the flour, sugar, baking powder, and salt together. Using a pastry blender or two knives, cut the peanut butter into the flour mixture until it resembles coarse crumbs. Add the milk, vegetable oil, and eggs. Stir just until moistened. Spoon about half of the the batter into the muffin cups - each cup should be about half full. Create a well in the center of each partially filled muffin cup. Place about 1-1/2 tablespoons jelly into each well. Spoon the remaining batter over the jelly. Bake in a preheated oven at 400° for 20 to 25 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Cool on a wire rack.


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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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