Saturday, March 9, 2013

Peanut Butter & Jelly Mini Muffins

Peanut Butter and Jelly Mini Muffins

Sometimes, you don't want a big muffin.  You just want a little one with big flavor.  So, how about peanut butter and jelly mini muffins?  This recipe makes 30 - 32 mini muffins, or if you prefer the regular size, it makes 10 regular muffins.   The recipe can be halved to make just 5 regular muffins or 15 minis.   I like to add a little more jelly on top after they come out of the oven.

Peanut Butter 'n' Jelly Mini Muffins
Yield: 30 mini muffins

½ cup all-purpose flour
½ cup whole wheat flour
1/3 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1/2 cup vanilla yogurt
3 tablespoons creamy peanut butter
2 tablespoons canola oil
3 tablespoons grape jelly

1. Preheat oven to 400 degrees and spray mini muffin pan with PAM.
2. In a large bowl, combine the flour, brown sugar, baking powder, baking soda and salt.
3. In a small bowl, whisk the eggs, yogurt, peanut butter and oil until smooth.
4. Combine wet with dry ingredients just until moistened.
5. Scoop batter equally into 30 mini muffin cups. They will be about ½ full.
6. Top each with 1/4 teaspoon jelly.
7. Bake at 400° for 10-12 minutes or until golden brown.
8. Cool for 5 minutes before removing from pans to wire racks

Thanks for visiting the Americus Garden Inn.  Hope you'll come again, soon.

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