Small Batch Peanut Butter and Jelly Muffins

Guests ask me frequently about how I adjust recipes for small batch baking. I believe that one of those childhood memories that fills most adults with joy is the aroma of fresh baked goodies. So, every morning, it doesn't matter if we have 1 guest or 20 guests, I bake fresh bread, muffins, scones or biscuits so that their morning begins with a smile.

This morning, for example, we only had 3 people for breakfast. I decided to make Peanut Butter and Jelly Muffins. This recipe is great as it only makes 6 muffins. Today, I decided to invite you into my kitchen to bake with me. After preheating the oven, I mixed the wet ingredients together in a small bowl (the recipe is below). Jif peanut butter is made with peanuts from Plains, Georgia - where Jimmy Carter lives - just a few miles down the road from Americus. I always use Jif.In a medium mixing bowl, I whisked the dry ingredients together.
Before combining wet with dry, I prepared my muffin tin with liners.

Using a spatula, I mixed the wet ingredients into the flour mixture.

You've got to be careful not to overmix, just until the flour is all incorporated.

I scooped some batter into each muffin liner to about 1/3 full making sure that the bottom of the liner was covered with batter. Then, I spooned the jelly (I used strawberry preserves) into the center of each muffin.

Then, covered the jelly with the remaining batter.

In the oven for about 20 minutes or until golden brown and a toothpick stuck into a muffin comes out clean.

I let them cool on a wire rack for about 5 minutes before removing from the pan.

The muffins needed to cool just a little longer.

Time for Kim to assume his taste tester role!

PEANUT BUTTER AND JELLY MUFFINS RECIPE

3/8 cup peanut butter (smooth or chunky)

1 TBS honey

1 egg, lightly beaten

1/2 cup milk

3/4 cup flour

1/4 cup corn meal

4 1/2 tsp sugar

1 tsp baking powder

1/4 tsp salt
2 TBS jelly or preserves

1. Preheat oven to 375 degrees. Line 6 muffin cups with liners or spray with PAM.
2. Stir peanut butter with honey until blended. Add egg and mix until blended. Add milk.
3. Whisk dry ingredients in a medium bowl.
4. Combine peanut butter mixture with dry ingredients, stir just until moistened.
5. Fill muffin cups about 1/3 - 1/2 full. Spoon 1 tsp jelly in center of each.
6. Divide remaining batter evenly covering jelly.
7. Bake at 375 degrees for about 20 minutes or until golden brown.
8. Place pan on wire rack to cool, about 5 minutes. Remove muffins to rack and allow to cool for at least 10 minutes.
9. Enjoy with a little additional jelly and/or peanut butter.

Hope you enjoyed following along with me in the Americus Garden Inn kitchen. Wish you were here to enjoy the muffins in person. If you like the recipe, let me know. Hope you have a wonderful Labor Day Weekend.