We love peanut butter and since I had some leftover PB and cherry jam (from Hari Raya baking), I decided to make quick PB & J muffins, using my new square-shaped baking pan..just for fun! The recipe doesn’t even require any butter/oil as we have that from the PB.
PB & J Muffins (Adapted from Mad About Muffins)
2 cups flour
1 tbsp baking powder
3 tbsp granulated sugar
3/4 cup peanut butter (crunchy or creamy)
1 cup milk
1/3 cup jam (strawberry, grape or cherry jam will do)
Preheat oven to 170C. In a large bowl, sift together the flour and baking powder. Stir in the sugar. In another bowl, beat together the peanut butter and egg. Gradually add in the milk. Pour the peanut butter mixture into the flour mixture, and stir til just moistened and combined. Do not overmix. The batter will be very stiff.
Spoon about 1 tbsp of batter into the muffin tins. Smooth it in using a spoon. Add a heaping tsp of jam/jelly and top with more batter til the muffin tin is about 2/3 full. Bake for about 20-25 min, til lightly browned. Makes about a dozen muffins using a standard-sized muffin tray.