2 c Whole Wheat Flour 1/2 c Sugar 1 1/2 ts Baking Powder 1/2 ts Salt 3/4 c Peanut Butter; Crunchy Style 3/4 c Skim Milk 2 ea Eggs; Small 1/4 c Fruit Preserves Combine the flour, sugar, baking powder and the salt in a mixing bowl. Cut in the peanut butter with two forks or a pastry blender until the mixture resembles coarse crumbs. Add the milk and eggs all at once, stirring until the flour is moistened. Place 2 Tb of the batter into a greased, fluted or plain muffin cup. Place 1 ts of the preserves in the center of the batter and top with 2 tb more of the batter. Repeat until you have 12 muffins. Bake in a 375 degree F. oven for 15 to 17 minutes. Remove from the muffin cups and cool on a rack.
How To make Peanut Butter & Jelly Muffins's Videos
Healthy PB&J Muffins | Family and Community Health Sciences
These bite sized treats are a great snack for everyone in the family of all ages. Pairing muffins with the classic peanut butter and jelly taste, join us for this mouth-watering combination! Muffins are also a great way to sneak in extra nutrients.
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PEANUT BUTTER & JAM MUFFINS - BREAKFAST MUFFINS
PEANUT BUTTER & JAM MUFFINS #STAYHOME and BAKE #WITHME #PEANUTBUTTERANDJAMMUFFINS #BREAKFASTMUFFINS
INGREDIENTS
1.5 CUPS ALL PURPOSE FLOUR 1 TEASPOON BAKING POWDER PINCH OF SALT 1 EGG 1 CUP CASTER SUGAR 1/2 CUP BUTTERMILK 1 TEASPOON VANILLA 1/4 CUP FLAVOURLESS OIL 1/2 CUP SMOOTH PEANUT BUTTER 6 TABLESPOON MIXED FRUIT JAM
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Peanut Butter and Jelly Muffins Recipe | Back to School Recipe for Kids
Healthy Peanut Butter and Jelly Muffins (Vegan | GF) are the best Breakfast Muffins. Its easy to make and tastes so delicious. Materials Wet Ingredients ½ cup Coconut Sugar 3 Tbsp Maple Syrup 2 Tbsp Coconut Oil melted ½ cup Peanut Butter more for topping 1 Tsp Cider Vinegar ¾ cup Unsweetened Apple Sauce Dry Ingredients 1 Tsp Baking Soda ½ Tsp Baking Powder 1 cup Gluten-Free Flour Blend ½ cup Almond Meal ⅛ tsp Kosher Salt ¼ cup Almond Milk 6-7 Tbsp Strawberry Jam naturally sweetened Instructions Start by preheating the oven to 350F or 180C and grease a muffin tin with cooking spray and line with liners or parchment paper. Mix Coconut Sugar, Maple Syrup, Coconut Oil, Peanut Butter, Cider Vinegar, and Apple Sauce. Whisk until combined. Add Gluten Free Baking Flour Blend, Almond Meal, Salt, Baking Soda, and Baking Powder to it. Fold until combined. Add Almond Milk and fold to combine everything. The muffin batter should not be too thin and pourable. It should be thick. Scoop out the batter in a greased muffin tin. Top with some strawberry Jam and Peanut Butter. Pour it in the center. Swirl gently on the top using a toothpick. Bake @350F or 180C for 20-25 minutes or until a skewer inserted in the center comes out clean. After the muffins get baked, cool them in the same pan for 5-10 minutes. After that, run a knife around the muffin and get them out gently. Serve
Peanut Butter and Jelly Muffins - Not just for the kids!
I made Peanut Butter and Jelly Muffins for Princes William and Harry at Kensington Palace. Everyone loves muffins, the ultimate breakfast dish but with peanut butter and jelly in the middle these make delicious snacks throughout the day... if their is any left !
Make these for your family while self isolating... double the recipe and leave some on the porch for family and friends and text them saying we miss you but are thinking of you
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AMAZING PB&J Muffins that are tender on the inside and so flavorful. Just 1 bowl required, naturally sweetened, and entirely plant-based and gluten free!