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PB&J Muffins

Recipe courtesy of Paula Deen
 
2 cups all-purpose flour
1/4 cup packed light brown sugar
2 tablespoons baking powder
1/2 teaspoon salt
1/2 cup plus 1 teaspoon creamy peanut butter
1 cup milk
1 egg, lightly beaten
3 tablespoons butter, melted
1/4 cup thick jam, such as seedless raspberry
 
Preheat oven to 350 degrees. Spray a 12-cup muffin tin with cooking spray, or use muffin cups for easy clean-up and storage. 
In a food processor, combine flour, sugar, baking powder and salt. Pulse in all of the peanut butter until the mixture resembles coarse crumbs. Add milk, egg and butter and pulse until combined. Spoon half of the batter evenly amongst the muffin cups. Drop a teaspoon of jam into each cup and cover with the remaining batter. Bake for 15 to 20 minutes or until golden. 




PB & J Muffins
From the Pantry

08/07/14
By Lauren Mifsud



 Earlier this week at work, a co-worker hosted a potluck lunch. Most people brought in light snacks like chips and dip or veggies, and some opted to dust off their slow cookers and treat everyone to pulled pork sliders and Swedish meatballs. 

The lunchroom was filled with your typical potluck fare, except for one unexpected treat — PB&J muffins. The sweet muffins were the perfect combination of breakfast and lunch staples. The muffin was easy to grab before heading back to the desk but was also filling and reminiscent of eating a peanut butter and jelly sandwich. 
I  asked my co-worker where she found the recipe, and although she said it was a combination of several from over the years, I managed to find one on my own that worked pretty successfully. 
The recipe, from beleaguered Food Network star Paula Deen, was simple to make and heavy on pantry ingredients. I love the idea of meal-like muffins, and PB&J never disappoints. 
My husband and I, in one of many grocery store trips during the week, had both picked up peanut butter and two different kinds of jam. Since our pantry was overflowing with the ingredients, these muffins were the perfect use of excess pantry items (and saved us from eating PB&J for multiple meals a day during the week). 
When I was younger, I used to insist on eating jelly-only sandwiches. These muffins reminded me of my jelly-only days, but hinted at the peanut butter I was missing. The warm, gooey jelly center was the perfect complement to the peanut-butter-infused muffin. I can see myself making these in the future for overnight guests or holiday brunches. 
While I always think that anything stuffed, filled or piped must be complicated to make, these muffins were simple and came together quickly. A dollop of jelly or jam completed the recipe before baking. I chose grape jelly, but these muffins would be delicious with any flavor. I’m thinking of experimenting with things like orange marmalade in the future for a more high-brow version (if high-brow PB&J even exists). 
Any muffins filled with a too-generous spoonful of jam overflowed slightly, but the finished product was still delicious. All of the recipes I researched before finding this one called for smooth or creamy peanut butter and indicated that the chunky or natural version of the spread wouldn’t have enough oil for the batter. 
Overall, I was thrilled with how the muffins turned out. Since making them, I’ve been grabbing one on my way out the door in the morning and snacking on one after work — without too much pre-dinner guilt. — Lauren Mifsud 





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