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Showing 1-4 of 4
on June 20, 2011
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.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on September 27, 2009
These were tasty - Five stars if based on taste alone. The only reason I give them a four star instead of five is that the grape jelly melted and oozed out the bottom. Only one of the 12 muffins kept it in the center, so maybe it is possible to keep it in the center with practice. But very tasty and moist.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Sydney Mike
on July 16, 2011
Made these as part of a 'lure' during a park-wide garage sale, & they were quickly gone! I used extra crunchy PB along with an all-fruit strawberry spread, & that was a delicious combo! Great tasting muffins that I'd be happy to make again! Thanks for posting the recipe! [Made & reviewed in I Recommend recipe tag]people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on June 23, 2011
Oh wow, these muffins are awesome!!!! They are sooo peanutbuttery, soft and addictive! YUM!
The jam in the centre is a great surprise and makes these special. I used a dark cherry jam and the same technique as Mommy2two for filling it into the muffins. I didnt have any overflow at all.
Due to what I had on hand and wanting to make these a bit healthier I made some changes:
I used 1 cup ap flour and 3/4 c ww flour instead of all ap flour. Also I subbed 1 1/4 c vanilla soy milk for the milk, reduced the salt to a pinch and used all natural pb (no sugar no salt added). For the sugar I used a substitute. All this worked out wonderfully and everyone raved about the muffins. Ill definitely make them again! :)
THANK YOU SO MUCH for sharing a true winner with us, Leslie!
Made and reviewed for the loving from the oven event in the Photo Forum June 2011.
Serving Size: 1 (724 g)
Servings Per Recipe: 1