Peanut Butter and Jelly Muffins. Peanut Butter and Jelly Muffin, meet world. You guys, I haven't been this excited about a recipe since, I don't even know when! I think I audibly squealed at the first bite.
Is that a real song or is it just one I made up in my head? You can change it up by using whatever jam you like-grape, blackberry, or raspberry would be tasty too! Peanut Butter and Jelly Muffins are great for breakfast or snack time. You can have Peanut Butter and Jelly Muffins using 6 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Peanut Butter and Jelly Muffins
- It's 150 g of dairy free spread.
- Prepare 150 g of caster sugar.
- You need 2 tbsps of creamy peanut butter.
- Prepare 3 of eggs.
- It's 150 g of gluten free self raising flour.
- You need 4 tbsps of raspberry jam.
Peanut Butter and Jelly Muffin Recipe. Consider these muffins a breakfast version of a peanut butter and jelly sandwich. In a medium bowl, combine the wheat bran, flour, sugar, baking powder, soda, cinnamon, and salt. Combine ingredients on low speed of electric mixer, just until moistened.
Peanut Butter and Jelly Muffins instructions
- Preheat the oven to 180 oC Line 8 muffin moulds with paper cases.
- Whisk together the caster sugar, dairy free spread and peanut butter Beat in the eggs one at a time Fold in the gluten free flour.
- Three quarter fill each muffin case with the batter Drop some raspberry jam on the top of each muffin Bake in the oven for 25 minutes.
Fill prepared muffin cups evenly with half of the batter. These peanut butter and jelly muffins are perfect for snacking or school lunches. These peanut butter and jelly muffins combine your favorite flavors in a less-messy, portable snack. You'll probably want to double the recipe! Be sure to try some of these other muffin recipes, too!