Yes, you read that right. I turned a peanut butter and jelly sandwich into a muffin. Now, why would I go and do such a thing? It was time for this classic to get updated. I was also inspired to shake up the standard sandwich by my friend Lindsey of Gingerbread Bagels who made mini peanut butter and jelly cheesecakes! Sounds amazing, right? Now, I’ve always been a huge fan of the standard Pb&J and still eat it for lunch on occasion. My sandwiches now are a little different than they used to be. Instead of Wonder bread and full-fat Jiffy, I use whole wheat bread, extra crunchy low fat peanut butter and sugar free strawberry or cherry preserves. Yum! [Insert yummy muffin picture here]
The real reason I needed a fabulous sweet recipe is to support Operation Layla, an organization I’m a part of that has raised over $4500 to pay for a good friend’s surgery. You can read her whole heart breaking story here. The amazing thing with this bake sale is that all proceeds go towards covering the rest of her medical bills, as well as help to support the relief efforts in Japan. The best part? You can bid to win a batch of these delicious muffins baked by me and know you are doing your part to help improve the lives of those less fortunate. A win win! Please visit Operation Layla to learn more about the bake sale, bid on these and 39 other goodies and donate to help!
Original recipe courtesy of My Recipes.
Peanut Butter and Jelly Muffins
What You’ll Need:
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1/4 cup granulated sugar
- 1/4 cup packed dark brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups skim milk
- 1/3 cup creamy peanut butter
- 1 egg
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- Cooking spray
- 1/4 cup cherry preserves
How to Make Them:
- Preheat oven to 400°.
- Combine flours, sugars, baking powder, and salt in a large bowl; stir with a whisk.
- Combine milk and next 4 ingredients (through vanilla); add to flour mixture, stirring just until moist.
- Spoon batter into 12 muffin cups coated with cooking spray. Fill each cup half full with batter.
- Spoon 1 teaspoon jam into each cup.
- Spoon remaining batter on top to cover jam.
- Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Let cool in pan 5 minutes. Remove from pan and enjoy!
These muffins are incredibly moist and flavorful. The jam gives each bite a jolt of sweetness while the creamy texture of the peanut butter gives the muffins a heartier flavor and consistency. What’s even better is that they stay moist for days! I made a batch on Sunday and they are still as moist as ever!
Nutritional Information per muffin: 185 calories, 6 grams of fat, 6 grams of protein and 1.8 grams of fiber.