PEANUT BUTTER & JELLY MUFFINS

 

  • Cooking Time: 18-20
  • Servings: 12
  • Preparation Time: 20

Ingredients

  • 1 1/2 teaspoons salt
  • 1 tbsp baking powder
  • 1 cup milk
  • 2 large eggs
  • 2/3 cup sugar
  • 1 cup creamy peanut butter
  • 1/3 cup Crisco vegetable oil
  • 1/2 cup Smucker's jam or preserves of your choice
  • 2 cups Pillsbury Best All-Purpose flour
  • TOPPING
  • 1/4 cup sugar

Directions

  • Heat oven to 375.
  • Spray muffin pan with no stick spray.
  • Stir together flour, salt and baking powder in a large bowl.
  • Add milk, eggs, sugar, peanut butter and oil to bowl; combine ingredients on low speed of an electric mixer, just until moistened.
  • Do not over beat.
  • Fill prepared muffin cups evenly with half of the batter.
  • Place 2 level teaspoons jam or preserves in the center of each muffin.
  • Evenly divide remaining batter between muffin cups.
  • Sprinkle with sugar.
  • Bake for 18 to 20 minutes.
  • Remove from oven; cool in pan 5 minutes.

Notes

I got this recipe from a Pillsbury flour package.

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