Peanut butter and Jelly Muffins

A PB&J sandwich can instantly make you feel like a kid.  I love the simplicity of it, yet it holds a lot of weight.  Like I mentioned, you can instantly be transported to your childhood.  You might be taken back to school, your favorite lunch box, and a tiny carton of milk.  You might think of warm summer days, having a picnic lunch, going to the pool.  My most recent memories of peanut butter and jelly are from my pregnancy and now sharing lunches with Peyton.  I love how adults and children alike both love this sweet little sandwich.

These muffins are about as easy as the actual sandwich.  Mix together wet ingredients and stir them into dry ingredients, toss in some jam, wait by oven.  These are perfect for snack, lunch, or with scrambled eggs for breakfast.  Muffins are a favorite here in our house, but don't worry, nothing can ever replace our favorite peanut butter and jelly sandwich.

Peanut Butter and Jelly Muffins

from the Recipe Girl cookbook

makes 12 muffins

1 and 2/3 cups all-puropse flour

1/2 cup brown sugar, packed

1 Tablespoon baking powder

1/4 teaspoon salt

3/4 cup milk

1/2 cup creamy peanut butter

1/3 cup vegetable oil

1 egg

1 and 1/2 teaspoons vanilla

1/2 cup of your favorite jam, I used strawberry

Preheat oven to 350.  Line muffin tin with paper liners.  

In a large bowl whisk together flour, brown sugar, baking powder, and salt.

In a medium bowl whisk together milk, peanut butter, oil, egg, and vanilla.(The peanut butter may still be lumpy)  Stir the wet ingredients into the dry ingredients, mixing until just combined.  Scoop about two tablespoons of batter into the bottom of each muffin cup (I used an ice cream scoop).  Spoon a heaping teaspoonful of jam on top of each scoop of batter. Top jam with another tablespoon or two of batter, using all remaining batter.

Bake for 20-25 minutes or until muffins turn light brown and are firm to touch.

Better act fast...little hands just can't resist them!