Peanut Butter N Jelly Muffins Recipes

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or place paper baking cup in each.
• In large bowl, beat eggs lightly with fork. Stir in milk and oil.
• In medium bowl, stir together flour, sugar, baking powder and salt. With fork or pastry blender, cut in peanut butter until mixture looks like meal or coarse flour. Add dry ingredients to wet mixture; stir just until dry ingredients are moistened. (Remember, no extra strokes to avoid toughness and tunnels.) Spoon half of batter evenly into muffin cups, filling each about one-third full.
• Spoon 1 teaspoon jelly onto batter in each cup. Divide remaining batter evenly into muffin cups. Wipe any spilled batter from pan.
• Bake 20 minutes. Remove from oven to cooling rack. Loosen muffins from cups; remove muffins with spatula.

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk both flours, the baking powder and salt in a large bowl. Whisk 1/3 cup peanut butter, the milk, brown sugar, melted butter, vanilla and eggs in a medium bowl; stir into the flour mixture until just combined.
• Divide the batter among the muffin cups, filling them three-quarters of the way. Tap the bottom of the pan lightly on the counter to smooth out the batter. Bake until the muffins are lightly browned and a toothpick inserted into the center comes out clean, about 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.
• Using a melon baller or teaspoon, scoop out a shallow hole in the middle of each muffin. Melt the remaining 2/3 cup peanut butter in the microwave until loose, stirring halfway through, 45 to 60 seconds. Spread the peanuts on a plate. Dip the top of 1 muffin in the melted peanut butter, letting the excess drip off, then dip it in the chopped peanuts to coat. Transfer to the rack and repeat with the remaining muffins.
• Spoon 1 heaping tablespoon jelly or jam into the hole in each muffin. Let set 5 minutes.

Steps:

• In a large bowl, combine the flour, baking powder, baking soda and salt. Combine the eggs, apple juice concentrate, peanut butter, milk and butter; stir into dry ingredients just until moistened. , Coat 12 muffin cups with cooking spray. Spoon half of the batter into cups. Spoon about 1-1/4 teaspoons spreadable fruit into the center of each; top with remaining batter. , Bake at 350° for 15-20 minutes or until a toothpick inserted into muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.

Steps:

• Heat oven to 375 degrees F. Spray muffin pan with no-stick spray. Stir together flour, salt and baking powder in a large bowl. Add milk, eggs, 2/3 cup sugar, peanut butter and oil to bowl. Combine ingredients on low speed of electric mixer, just until moistened. Do not over beat.
• Fill prepared muffin cups evenly with half of the batter. Place 2 level teaspoons jam or preserves in the center of each muffin. Evenly divide remaining batter between muffin cups. Sprinkle with the 1/4 cup sugar.
• Bake for 18-20 minutes. Remove from oven. Cool in pan 5 minutes.

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder, baking soda and salt. In a small bowl, beat the eggs, yogurt, peanut butter and oil on low speed until smooth; stir into the dry ingredients just until moistened. , Fill greased or paper-lined miniature muffin cups half full. Top each with 1/4 teaspoon jelly and remaining batter. , Bake at 400° for 10-12 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Steps:

• Combine flour, sugar, baking powder, and salt in a large bowl; cut in peanut butter with a pastry blender (or 2 knives used scissor-style) until mixture resembles coarse meal. Make a well in center of mixture. Combine eggs and milk; add to dry ingredients, stirring just until moistened.
• Spoon half of batter into greased muffin pans (or line with paper muffin cups), filling one-third full; top each muffin with 3/4 teaspoon strawberry preserves. Spoon remaining batter into muffin pans, filling two-thirds full. Bake at 400 degrees Fahrenheit for 15 to 17 minutes or until lightly browned. Remove from pans immediately.

Steps:

• In a large bowl, combine flour, sugar, baking powder and salt. Cut in peanut butter and 2 tablespoons butter until the mixture resembles coarse crumbs. Beat the eggs and milk; stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. , Bake at 400° for 15-17 minutes or until muffins test done. Melt remaining butter; brush over the tops of muffins. Sprinkle with cinnamon-sugar. Cool for 10 minutes; remove to a wire rack. Serve with jelly if desired.

Steps:

• Preheat oven to 400.
• Spray 12-muffin tin with nonstick cooking spray or line with paper muffin cups.
• In a large mixing bowl, stir together flour, sugars, baking powder and salt.
• Cut in peanut butter with a pastry cutter or fork until mixture looks like coarse crumbs.
• Add milk, oil and eggs and stir until moistened.
• Spoon into muffin cups to fill only half way. (There should be batter left over). Create a well in each cup of batter and drop about 1 1/2 tbsp of jam into each well.
• Spoon remaining batter over the jam in each muffin cup.
• Bake at 400 for 20-25 minutes. Cool on wire rack before removing.

Steps:

• Spray muffin tins with oil or line with paper liners.
• Stir together flour,sugar,baking powder and salt in large bowl.
• In separate bowl, combine egg,1 1/4 cups milk and peanut butter.
• Add all at once to the flour mixture; stir until moistened.
• Add more milk if mixture is too stiff.
• Fill muffin cups two-thirds full.
• Make a well in the center and add 1 teaspoon preserves or jelly to center of each cup.
• In a preheated 400 degree oven, bake muffins 20 to 25 minutes, or until golden,.

Steps:

• In a bowl, combine the flour, oats, brown sugar, baking powder, salt and cinnamon. In another bowl, beat the egg, peanut butter and milk until smooth. Stir into dry ingredients just until moistened. Fold in peanuts, Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve with whipped topping and peanuts if desired.