Peanut Butter Jelly Muffins

Ya know, every now and then I try to be more sophisticated with my recipes. And it is a complete joke at this point. My kids don't care about balsamic with the strawberries, rosemary with the lemon glaze. I am in the trenches of simple and delicious. Before kids, I think these recipes may have had a chance at the limelight. So, here we are. beautiful, unsophisticated, delicious, peanut butter and jelly muffins. Not a single person with American blood running through their veins will be upset about this one.


Also PSA saw the new Batman movie with Robert Pattinson? Pattenson? Who cares. It's great. Not kid appropriate. We went on a date to see it and loved it.

 


 

Peanut Butter Jelly Muffins


Ingredients:

1/4 cup melted butter

1/2 cup peanut butter

1/3 cup pure maple syrup

2/3 cup milk

1/3 cup coconut sugar

2 eggs

1 1/2 cups fresh milled flour - I used organic Soft White Wheat (a tin bit more than 1 cup wheat berries)

2 tsp baking powder

1 scant tsp salt

Grape, blueberry, or strawberry jelly


Directions:

Preheat oven to 350.

Mill about 1 cup of soft wheat berries. Add all the dry ingredients to a large bowl: flour, salt, baking powder, coconut sugar. Add the eggs, milk, pure maple syrup, and peanut butter. Mix all together, add the melted butter last. It should be the consistency of pancake batter. Scoop the batter and fill the muffin tin 1/2-2/3 full. Use a tablespoon and break up your jelly for easy scooping and swirling. Spoon a tablespoon of jelly on the top of each muffin. Use a butterknife ( I used a chopstick) and swirl that jelly into the batter. Swirl it more than you think, because the jelly will make like a hollow hole inside the muffin and it will fall apart. As me how I know 😁.


Bake on middle rack 12-15 minutes. Let these cool before popping out!

 

- Michal



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