2 c Whole Wheat Flour 1/2 c Sugar 1 1/2 ts Baking Powder 1/2 ts Salt 3/4 c Peanut Butter; Crunchy Style 3/4 c Skim Milk 2 ea Eggs; Small 1/4 c Fruit Preserves Combine the flour, sugar, baking powder and the salt in a mixing bowl. Cut in the peanut butter with two forks or a pastry blender until the mixture resembles coarse crumbs. Add the milk and eggs all at once, stirring until the flour is moistened. Place 2 Tb of the batter into a greased, fluted or plain muffin cup. Place 1 ts of the preserves in the center of the batter and top with 2 tb more of the batter. Repeat until you have 12 muffins. Bake in a 375 degree F. oven for 15 to 17 minutes. Remove from the muffin cups and cool on a rack.
How To make Peanut Butter & Jelly Muffins's Videos
PEANUT BUTTER & JAM MUFFINS - BREAKFAST MUFFINS
PEANUT BUTTER & JAM MUFFINS #STAYHOME and BAKE #WITHME #PEANUTBUTTERANDJAMMUFFINS #BREAKFASTMUFFINS
INGREDIENTS
1.5 CUPS ALL PURPOSE FLOUR 1 TEASPOON BAKING POWDER PINCH OF SALT 1 EGG 1 CUP CASTER SUGAR 1/2 CUP BUTTERMILK 1 TEASPOON VANILLA 1/4 CUP FLAVOURLESS OIL 1/2 CUP SMOOTH PEANUT BUTTER 6 TABLESPOON MIXED FRUIT JAM
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How To Bake jelly and peanut butter muffins
Delicious Muffins !!!!! Comment Rate Subscribe I know we are quite quiet in this video but if you look at our previous videos you will find we show even more personality
Peanut Butter and Jelly Muffin Recipe
Bringing you a classic, who doesn't love a good pb&j? These muffins are the perfect snack in the morning or as you take on the rest of your day. Check out the Recipe Below ⬇️
???? ???? INGREDIENTS - 2 Tbsp. flaxseed meal - 5 Tbsp. water - 1/4 cup maple syrup or agave nectar - 1/3 cup coconut sugar - 1/4 cup melted coconut oil, grape seed oil or olive oil - 3/4 cup unsweetened applesauce - 1/2 cup salted creamy peanut butter made with the NutraMilk - 1/4 tsp sea salt - 1 1/2 tsp baking soda - 1/2 tsp baking powder - 1 tsp apple cider vinegar - 1/4 cup unsweetened almond milk made with the NutraMilk - 3/4 cup gluten-free rolled oats - 1/2 cup almond meal - 3/4 cup gluten-free flour blend - 8-9 tsp strawberry jam - 2 cups (275g) peanuts - pinch salt (optional) - 1 cup (150g) almonds - 1 quart (946ml) water
INSTRUCTIONS Start by making the peanut butter - Place peanuts in the NutraMilk container. - Press Butter cycle, set for 2-3 minutes. - Press Start. - Open the container lid. - If necessary, set for an additional 1-2 minutes for a creamier butter.
Make fresh almond milk with the NutraMilk: - Place almonds in the NutraMilk container. - Press Butter cycle, set for 7 minutes. - Press Start. - Add water and replace lid. - Press Mix - Press Start. - Press Dispense, open spigot and fill your container with almond milk.
Bake - Preheat oven to 350F and line a standard muffin tin with 12 paper liners, or lightly grease and flour and shake out excess - Prepare flax eggs in a large mixing bowl by mixing flaxseed meal and water and let rest for a few minutes. - Add maple syrup, coconut sugar, oil and whisk vigorously to combine and dissolve sugar crystals. - Add applesauce, peanut butter, salt, baking soda, baking powder, and apple cider vinegar and whisk to combine. - Add almond milk and whisk again to combine. - Add gluten free flour, almond meal, and oats and whisk or stir until just combined. The batter should be quite thick but NOT pourable. Pour batter into muffin tins a generous 3/4 full and top with 3/4 tsp strawberry jam and 1/4 tsp more peanut butter. - Swirl with a toothpick to distribute - Bake on a center-positioned rack for 26-32 minutes - Let cool for 20 minutes in the pan then loosen with a butter knife and gently lift out
AMAZING PB&J Muffins that are tender on the inside and so flavorful. Just 1 bowl required, naturally sweetened, and entirely plant-based and gluten free!
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Peanut Butter and Jelly Muffins Recipe
Peanut Butter and Jelly Muffins Recipe
PB&J Muffins
Homemade PB&J Muffins with the new Jif Cinnamon peanut butter spread. Sponsored by Jif.