Wednesday, June 10, 2009

Peanut Butter and Jelly Muffins

Peanut Butter
& Jelly muffins

These muffins are definitely a favorite in our home. Not only are they HEALTHY, but they are incredibly delicious!! I figured since it was such a hit in our home, that we'd share it so everyone else can enjoy it as well!

This recipe calls for carrot puree which I like to make in batches and freeze so I always have it handy. The great thing about it is the kids are getting veggies (which some kids don't like!) but they don't even know it!!

Nonstick cooking spray
1/2 cup of natural peanut (creamy or chunky)
1/2 cup of carrot puree
1/2 cup of firmly packed light or dark brown sugar
2 tablespoons of butter
1/2 cup of plain or strawberry yogurt
1 large egg
1/2 cup white flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup of your choice of flavor jam. We use homemade strawberry jam.

1. Preheat the oven to 350 degrees Fahrenheit. Coat a 12-cup muffin tin with cooking spray or line with paper baking cups.
2. In a large bowl, beat peanut butter, carrot puree, sugar and butter with a wooden spoon until well combined. Stir in the yogurt and egg.
3. Add the flour, baking soda, baking powder and salt. Stir until just combined, but do not overmix - there should be some lumps in the batter.
4. Divide the batter among the muffins cups and drop a spoonful of jam on top of each (you can also wait to put the jam on AFTER you cook them if you prefer.. this is how we do it, I don't like it cooked!)
5. Bake until the tops of the myffins are lightly browned and a toothpick comes out clean when inserted into the center, 20-25 minutes.


1 comment:

  1. Hey Haley!

    I'm so excited to see your blog. I'm going to be making the muffins soon. I'm hoping (please, please) you'll post some easy knitting patterns for some of the cute stuff you've done :-)