I love peanut butter. This has been clearly documented on this blog here, here and here. It took me until I was in my twenties before I really got in to peanut butter, I think it was about the time I realised I could turn it in to buttercream frosting…go figure! Pairing peanut butter with jam (jelly) is a classic American snack, but it’s just not really a thing here in the UK. I must say that it is actually pretty good, if you find that peanut butter is just a bit too dry on its own (you know the way it sticks to your mouth when you eat it?) then adding jam really is the answer.
These muffins were baked after searching the cupboards for inspiration. There wasn’t enough chocolate for cookies, no berries for cupcakes, no over ripe bananas for bread and then I found the peanut butter and a jar of homemade jam…perfect!
I made a few minor tweaks to the recipe so suit what I had on hand and they turned out really great. The yogurt helps keep them moist and the wholemeal flour adds texture and makes you feel like you’re doing some healthy eating. Pat yourself on the back, the muffins are totally good for you…sorta, maybe, not. Either way, they’re good and are WONDERFUL snack food.
You should have most ingredients on hand for this recipe. If you haven’t got any wholemeal flour then all plain flour will work just as well.
Same old, same old. Dry plus wet…
Muffins for everyone!
Peanut Butter and Jam Muffins
adapted from Averie Cooks
makes 12 muffins
3/4 cup plain flour
3/4 cup wholemeal flour
1tsp baking powder
1tsp bicarbonate of soda
1/2 cup golden caster sugar
1/2 cup soft light brown sugar
1/2 cup yogurt
1/2 cup milk
1/2 cup (heaped) peanut butter
1/3 cup oil
2tsp vanilla extract
granulated sugar for sprinkling
Preheat the oven to 180 degrees C. Line a muffin tin with 12 cases, set aside.
In a large bowl whisk together the flours, baking powder, bicarbonate of soda and salt. Mix in sugars.
In a smaller bowl, or a large jug, whisk together the egg, yogurt, milk, peanut butter, oil and vanilla extract.
Make a well in the centre of the dry ingredients and pour in the wet mixture. Gently fold together until just combined.
Spoon about 2 tablespoons of batter in to each case, so it is about 1/3 full. Add a teaspoon of raspberry jam into the centre of the batter. Top the muffin with another couple of tablespoons of batter, it will be about 2/3 -3/4 full. Sprinkle the tops with granulated sugar and bake for 20-25 minutes.
Once out of the oven, remove muffins from tin and allow to cool on a wire rack before serving.