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How To make Peanut Butter & Jelly Muffin
How To make Peanut Butter & Jelly Muffin
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2 c Flour, all-purpose
1/2 c Sugar, granulated
2 1/2 t Baking powder
1/2 t Salt
1/2 c Peanut butter, chunky
2 T Butter
2 lg Eggs
1 c Buttermilk
1/3 c Unsalted Toasted Peanuts
1/4 c Fruit jelly
Preheat oven to 400F and prepare 12
Carla Hall’s muffin recipe puts a twist on PB&J l GMA Digital
For Ultimate Muffin Week on “GMA,” our Quaran-Testers try the chef’s peanut butter and strawberry muffins.
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#GMA #CarlaHall #Muffins #Food #Recipes PBandJ
Peanut butter and jam muffin
10 ingredients
Refrigerated goods
2 Eggs, large
1 cup Peanut butter, smooth
3/4 cup Strawberry jam, seedless
Baking and spices
3 cups All-purpose flour, plain
2 tsp Baking powder
3/4 cup Caster / granulated sugar
1/4 tsp Salt
2 tsp Vanilla extract
Oil and vinegar
1/2 cup Vegetable oil
Dairy products
1 cup Buttermilk, or milk
Source
1. Music:
Marsha's Baking Addiction
Food Column - Peanut Butter & Jelly Muffins
Food Columnist - Alexandra Archuleta
Videographer: Marisela Pulido
Producer: Nicholas Kinoshita
What you need:
1 3/4 cups whole wheat flour
1/4 cup sugar
1/4 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups fat-free milk
1/3 cup creamy peanut butter
2 egg whites
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 cup sugar-free grape jelly
1/4 cup sugar-free strawberry jelly
How to make it:
Preheat oven to 400.
Combine flour, sugars, baking powder, and salt in a large bowl; stir with a whisk.
Make a well in center of mixture. Combine milk, peanut butter, egg whites, butter, and vanilla;
add to flour mixture.
Spoon batter into 12 muffin cups coated with cooking spray. Fill each cup half full with batter.
Spoon 1/2 teaspoon of each flavor of jelly into each cup. Spoon remaining batter on top to cover jelly.
Sprinkle with Sugar In The Raw if a crunchy muffin top is desired.
Bake for 20 minutes or until muffins spring back when touched lightly in center.
Makes 12 muffins
Adapted from howsweeteats.com
The Orion is an independent, student-run newspaper at California State University, Chico. Every day we provide student interest stories about what is happening on and around campus
Peanut Butter & Jelly (PB+J) Muffins Recipe from bakeyourwaykitchen!
For full recipe details, baking tips & more, visit
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Thanks for watching!
Peanut Butter & Jelly Cupcakes Recipe - Laura Vitale - Laura in the Kitchen Episode 403
To get this complete recipe with instructions and measurements, check out my website:
Official Facebook Page:
Twitter: @Lauraskitchen
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
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