I found this recipe on Baking Bites, a super yummy blog that is among my most recent obsessions. Now, no one loves peanut butter & jelly like I do. Though my mom wouldn’t let me or my brothers pack PB&J for lunch because she deemed it too unhealthy, she would sometimes let us eat it for dessert on whole wheat, and I remember going nuts over it (ditto Captain Crunch, which was NOT a breakfast food). Clearly, the apple is sitting obediently at the base of the tree.
The muffins came out beautifully. They were moist and soft and very muffiny, as in not too sweet, but so so good. I’m writing out our recipe here, because we modified them by subsituting whole wheat flour and smart balance. I actually really enjoyed the warm, wheaty taste, and the consistency was perfect despite the lack of butter. We even used reduced fat peanut butter. These are simple and delicious — much like the sandwich that inspires them.
Ingredients (makes about 12 muffins):
2 1/4 cups whole wheat pastry flour
2 tsp baking powder
1/2 tsp salt
2/3 cup brown sugar
6 tbsp smart balance, melted and cooled
1/2 cup reduced fat crunchy peanut butter
1 cup skim milk
about 1/3 cup jam or jelly
Preheat the oven to 375, line muffin pan with paper liners. In a large bowl, combine the flour, baking powder, salt and brown sugar. In a medium bowl, combine the smart balance, peanut butter, eggs and milk, and wisk them together until the mixture is smooth. Pour the wet ingredients into the dry mixture and stir into a batter. For each muffin, fill the tin halfway with batter, then add a heaping teaspoon of jelly, and fill to the top with more batter. Bake for about 17 minutes, or until a knife comes out clean. Serve warm with a tall glass of cold milk.