I’ve been baking more often recently to provide encouragement and show my appreciation for those students, staff, and faculty working with me on the University of Maryland Public Health Garden. Last week, I tried these PB&J muffins. They are easy and a little different. Paula Deen always has good ideas. It is messy to make though!
– 1/4 cup packed light brown sugar
– 2 tablespoons baking powder
– 1/2 teaspoon salt
– 1/2 cup plus 1 teaspoon creamy peanut butter (plus more to stuff the muffins)
– 1 cup milk
– 1 egg, lightly beaten
– 3 tablespoons butter, melted
– 1/4 cup thick jam, such as seedless raspberry
– 1/3 cup honey-roasted peanuts, chopped
– Compound butter: 1 stick butter, room temperature with 5 tablespoons of your favorite fruit preserve
What You Do
- Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with cooking spray.
- In a food processor, combine the flour, sugar, baking powder, and salt.
- Pulse in all of the peanut butter until the mixture resembles coarse crumbs.
- Add the milk, egg, and butter and pulse until combined.
- Distribute half of the batter equally among the muffin cups.
- Drop a teaspoon of jam into each cup and a teaspoon of peanut butter and cover with the remaining batter.
- Top with the chopped peanuts.
- Bake until the muffins are light golden, 15 to 20 minutes.
- Transfer them to a wire rack to cool. Serve warm or allow to cool completely.
- Spread compound butter on top.
Note: Store in an airtight container. The muffins will keep for 1 to 2 days. Share with friends.