Recipe- Easy To Make Peanut Butter And Jelly Muffins

Peanut butter and jelly have moved to breakfast in these lightly sweetened, protein packed muffins! These will become your new favorite way to enjoy this popular combo.

Ingredients

18 standard cupcake liners
2 1/2 cup pastry flour, whole wheat
1 1/2 teaspoon Cream of Tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup brown sugar
1/2 cup coconut oil
1 1/2 cup peanut butter, all-natural
1 1/2 teaspoon vanilla extract
2 large egg
2 cup milk
1/4 cup jam, all-fruit

Method

- Preheat oven to 350°F. Place liners into muffin pans.

- In a mixing bowl combine flour, cream of tartar, baking soda, and salt.

- In a separate bowl mix sugar, oil, peanut butter, and vanilla; blend well.

- In a small bowl whisk together the eggs; pour into the peanut butter mixture and blend well.

- Add half the flour mixture and half the milk into the creamed mixture; gently mix. Add remaining flour and milk and mix again until blended; avoid over mixing.

- Fill each muffin cup 1/4 way with batter. Add a dollop of jelly, then fill to 3/4 full with batter. Should make approximately 1 1/2 dozen muffins.

- Bake for 20-25 minutes or until a toothpick inserted into the middle of one muffin comes out clean. Allow to cool for 5 minutes before serving.