Saturday was a different story - after a while, I was bored and really missing my honey, and didn't know what to do with myself! I couldn't get E out of my mind, and so I decided to surprise him upon his return home, so he'd know how much I missed him.
E is a peanut butter fiend, so when I found this recipe for PB&J Muffins, I knew I found a winner. These were really easy to throw together, and came out perfectly. What I like most about it is its versatility - this is a great muffin base, and can easily be customized to accommodate any flavour or ingredient.
PB & J Muffins
adapted from Baking Bites
- 2 1/4 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 2/3 cup brown sugar Splenda blend
- 3 tbsp Smart Balance butter blend, melted and cooled
- 1/2 cup crunchy natural peanut butter
- 2 large eggs
- 1 cup skim milk
- 1/3 cup jam (I used sugar-free raspberry)
- Preheat oven to 375 degrees and line a muffin tin with paper liners
- In a large bowl, whisk together the flour, salt, baking powder and brown sugar.
- Once combined, add in the melted butter, peanut butter, eggs and milk, and stir together until just combined.
- Fill each prepared muffin cup halfway with batter. Top each with a teaspoon of jam, and cover with more batter. Each should be filled to the top.
- Bake for 17-20 minutes, until a tester comes out clean, and the top of muffin springs back when lightly pressed.
- Cool on a wire rack, about 30 minutes.