Monday, April 15, 2013

Jammy Peanut Butter Muffins for #MuffinMonday


I know, I know you are probably saying to yourself, “But she just DID peanut butter.”  And, so I did.  But this week, our ingredient was jam and what goes better with jam than peanut butter?  I submit to you that the correct answer is NOTHING.  I used the lovely peanut buttery muffin recipe from My Baking Addiction and then swirled jam through the batter to create these lovely things.  And then, just for fun, I topped them with some Haribo “berries” for decoration.  And, frankly, I was very pleased with myself until right at the end.

Ingredients
2 cups or 250g flour
1/2 cup or 115g sugar
2 teaspoons baking powder
3/4 teaspoon salt
1 cup or 240ml creamy peanut butter
1 large egg (Ignore what looks like two eggs in the photo.  My egg had a double yolk!)
1 cup or 240ml whole milk
2 teaspoons vanilla extract
1/2 cup or 120ml mixed berry jam – or jam of your choice

Haribo candy “berries” to decorate, if desired.

Method
Preheat your oven to 350°F or 180°C and prepare your muffin pan by greasing it or lining it with paper liners.

In a large mixing bowl, combine all of your dry ingredients: the flour, sugar, baking powder and salt.


In a smaller mixing bowl, add all of your wet ingredients EXCEPT the jam: the creamy peanut butter, egg, whole milk and vanilla extract.

Can't remember the last time I've opened an egg that had two yolks! 

Give your helper the peanut butter jar to lick clean for recycling.


Use a fork to break up the peanut butter and continue mixing until the whole mess is homogeneous.  That is to say, smooth and of the same consistency throughout.


Pour your wet ingredients into your dry ones and fold gently.  If there is still a bit of flour showing, that is fine.



Add your jam in big spoonfuls and then fold it in as well.  You want to see streaks of jam and we are no longer going for homogenous here.



Divide the batter between your prepared muffin cups.


Press a Haribo candy into each cup of batter, if desired.


Bake for 20-25 minutes or until a toothpick comes out clean.   I must confess that I checked these at 20 minutes and the Haribo candies were still whole and perky on top and I am sure the muffins were probably done, but I was chatting with my mother-in-law on Skype and decided they could wait another five minutes till I took them out.  After the additional five minutes, the muffins were fine but the “berries” had collapsed.  Could have kicked myself.  Ah, well.


After allowing them to cool for a few minutes, remove the muffins and place on a wire rack to finish cooling.


Looks aside, these muffins were still very tasty in all their peanut butter jamminess.


Enjoy!


Muffin Monday is an initiative by Baker Street, a culinary journey of sharing a wickedly delicious muffin recipe every week.  Drop Anuradha a quick line to join her on this journey to make the world smile and beat glum Monday mornings week after week.  Make sure to go and check out what my fellow bloggers have come up with this week!

Plus learn all you ever need to know about muffins, right here at Muffin 101.





8 comments :

  1. No such thing as too much peanut butter.
    Period.
    :P

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  2. You are awesome. The boy is beautiful and I could use a muffin right now.
    I love you Stacy

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  3. I love you too, Mom! See you soon!

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  4. OH - I love your baby trying to get at the peanut butter! PBJ is my favorite and I bet in a warm muffin it's fantastic!

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  5. PBJ was always my favorite sandwich as a child, Kelli, and I still have one on occasion. When you are craving PBJ, nothing else will do! In a muffin, the combo rocks!

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  6. Love peanut butter! And with berries together.

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  7. Your muffins sound delicious and I love your helper - so sweet!

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  8. Oh my, YUM!! You're so right - jam and PB foreverrrrr!

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