Wednesday, December 30, 2015

PB&J Muffins


Crisco® Original No-Stick Cooking Spray
2 cups Pillsbury BEST® All Purpose Flour
1 1/2 teaspoons salt
1 tablespoon baking powder
1 cup milk
2 large eggs
2/3 cup sugar
1 cup Smucker’s® Creamy Natural Peanut Butter, stirred
OR 1 cup Jif® Creamy Peanut Butter
1/3 cup Crisco® Pure Vegetable Oil
1/2 cup Smucker’s® Seedless Strawberry Jam or Smucker’s® Strawberry Preserves
1/4 cup sugar


  • HEAT oven to 375ºF.  Spray muffin pan with no-stick cooking spray.
  • Stir together flour, salt and baking powder in a large bowl.
  • Add milk, eggs, 2/3 cup sugar, peanut butter and oil to bowl. Combine ingredients on low speed of electric mixer, just until moistened. Do not over beat.
  • FILL prepared muffin cups evenly with half of the batter.
  • Place 2 level teaspoons jam or preserves in the center of each muffin.
  • Evenly divide remaining batter between muffin cups. Sprinkle with 1/4 cup sugar.
  • Bake 18 to 20 minutes. Remove from oven. Cool in pan 5 minutes.

No comments:

Post a Comment