Recipe by Leslie in Texas
I've had this recipe for ages- it's originally from a Sunday magazine in a November 26, 1995 edition of the Ceveland Plain Dealer.
Top Review by Mommy2two
These were so peanut-buttery. I used homemade peach jam in the center and it went really well. I cut the peanut butter into the dry ingredients (because I wasn't sure how it would mix in with the wet ingredients), and then portioned my muffin cups about 1/2 full, spooned the jam in (being careful to keep it in the center so it wouldn't leak out the sides), and then topped it off with enough batter to cover the jam. I would caution anyone not use more than 1 tsp. jam--I used too much jam in some of the muffins, and they bubbled over in the oven. My kids loved these, and so did I.
- 1 3⁄4 cups flour
- 1⁄4 cup sugar
- 1 1⁄2 teaspoons baking powder
- 3⁄4 teaspoon salt
- 1 egg
- 1 1⁄4-1 1⁄2 cups skim milk
- 1⁄3 cup peanut butter, room temperature, creamy or crunchy
- strawberry preserves or grape jelly
Directions See How It's Made
- Spray muffin tins with oil or line with paper liners.
- Stir together flour,sugar,baking powder and salt in large bowl.
- In separate bowl, combine egg,1 1/4 cups milk and peanut butter.
- Add all at once to the flour mixture; stir until moistened.
- Add more milk if mixture is too stiff.
- Fill muffin cups two-thirds full.
- Make a well in the center and add 1 teaspoon preserves or jelly to center of each cup.
- In a preheated 400 degree oven, bake muffins 20 to 25 minutes, or until golden,.