Peanut Butter and Jelly Muffins Recipe
"School Lunch Recipes Online"

2-1/2 C. flour
3/4 C. sugar
1 1/2 T. baking powder
1 t. salt
2/3 C. crunchy peanut butter
3/4 C. milk
1/3 C. vegetable oil
2 eggs
1 jar strawberry or grape jelly (10 oz.)
non-stick cooking spray

Spray 12 muffin cups with non-stick cooking spray.

In a large mixing bowl, mix together flour, sugar, baking powder, and salt. Using a pastry blender or two knives, cut the peanut butter into the flour until the mixture resembles coarse crumbs. Add milk,, vegetable oil, and eggs; stir until just moistened.

Spoon muffin cups 1/2 full with batter. Create a well in the center of each cup. Place about 1 1/2 tablespoon of jam into each well. Spoon remaining batter over jelly.

Bake at 400 F. for 20 to 25 minutes, or until a wooden pick inserted in the center comes out clean. Cool on a wire rack.

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