Today’s muffin experiment: capturing the magic of a peanut butter and jelly sandwich–but in a muffin!
I love peanut butter. Probably more than I should. I can eat it by the spoonful straight from the jar, and often do. I love peanut butter sandwiches, peanut butter cookies…even peanut butter and bacon burgers, which I first got the guts to try a few years ago at Clocked here in Athens. (It sounds weird, I know, but they’re amazing!)
I could eat peanut butter every day, maybe at every meal, and be perfectly happy…
…so why on earth have I never thought to make peanut butter muffins?
Well, now I have, and let me tell you, these things are delicious, and despite the whole wheat and oats, they don’t taste healthy at all. They’re almost like dessert. (Actually, I did eat one for dessert tonight.)
What’s in it:
- 1 cup rolled oats
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 2 eggs
- 1/4 cup peanut butter
- 3/4 cup fat-free Greek yogurt
- 1/2 cup milk
- 1/4 cup of your favorite jam or jelly
- Preheat your oven to 400°F.
- Prepare 12 muffin cups. (You might want to make a point to use paper liners or a little extra cooking spray/butter for these because they’re a tad stickier than my normal recipe.)
- Mix the oats, flour, baking powder, baking soda, salt, and brown sugar in one bowl.
- In another bowl, beat the eggs. Whisk in the peanut butter, then the yogurt, then the milk.
- Combine the wet and dry ingredients, then divide the batter into your 12 muffin cups.
- Top each muffin with a spoonful of jelly. Then, use a toothpick to swirl your jelly around in the batter.
- Bake for about 15-20 minutes.
- Let the muffins cool (at least a little), and then enjoy (preferably with a tall glass of milk).
About the jelly: I didn’t swirl mine enough, and it kinda sunk from the tops of my muffins down to the bottoms, making for some pretty gooey, messy undersides. They were still delicious, but the jelly wasn’t really dispersed throughout the muffin like I wanted it to be, and my fingers did get a little sticky.
Again, about the jelly: I used FROG jam. It isn’t made of frogs, I promise!–just fig, raspberry, orange, and ginger. These would be delicious with regular old grape or strawberry, though, or any other jam or jelly.
I’m really looking forward to breakfast this week. 🙂