Pbj Breakfast Muffins Recipes

PEANUT BUTTER AND JELLY MUFFINS

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.

PB & J MUFFINS

Steps:

• Preheat oven to 400º.
• Spray paper muffin cups with nonstick cooking spray.
• In a large bowl, combine flours, baking powder, baking soda, and salt.
• With two knives or a pastry blender, cut in peanut butter until coarse crumbs form and mixture is no longer powdery.
• Add milk, honey, carrot, zucchini, eggs, and oil; stir until well moistened.
• Spoon about 2 tablespoons batter into each muffin cup.
• Top each with about 1 teaspoon fruit preserves.
• Cover with remaining batter.
• Bake 15-20 minutes, until toothpick inserted in center comes out clean.

PB&J BREAKFAST MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Stir together first four ingredients.
• Add peanut butter, cutting it into the flour mix with a fork, or use your food processor, until mixed and crumbly.
• Stir together the egg and milk.
• Add to the flour and peanut butter mix, folding it together just until moistened.
• Place a spoonful of batter into each of 12 greased muffin cups.
• Next, place a teaspoon of jelly in the middle of the half filled muffin tins.
• Top the jelly with the remaining peanut butter batter.
• Bake for 20-30 minutes or until done.