We’ve been a bit remiss in adding to the recipe section of the blog, and we hope to rectify that with a series of upcoming yummy recipes, starting with this one. Who doesn’t like muffins–especially when they have peanut butter and jelly in them?
We started with this recipe for peanut butter muffins. The author recommends eating them with a dollop of fruit preserves on top, for the PB&J effect, and that’s reflected in the lovely picture that accompanies the recipe. We thought we’d integrate the J part of PB&J even further by spooning some jelly (or jam, preserves, etc.) onto each muffin before they went into the oven. It turns out that one of the commenters on the original link had the same idea before us, and said it worked out great. We were similarly pleased with our results.
In the PB&J Campaign Test Kitchen, we followed the recipe almost exactly, using the quick oats option (rather than grinding regular oats). The only change we made was subbing one-third of the flour with white whole wheat flour, which has the whole grain-ness of whole wheat but is almost as light as all-purpose flour.
On our first batch, we added an all-fruit strawberry spread to each muffin after pouring them into the muffin pan. We went overboard a little; a teaspoon per muffin would have sufficed, but we used about a tablespoon. The results were delicious, though! On our second batch we used all-fruit raspberry and cut back on the amount. Success again–and with less mess!
These muffins are heavier than the usual muffin, most likely because of the peanut butter. They do fill you up nicely. And they have a satisfying blend of sweet and savory. They’re flexible, too; you can eat them for breakfast, a snack, or dessert.
(Sorry about the bad photos. The muffins look much nicer in real life.)