peanut butter and jelly breakfast muffins www.rrandj.wordpress.com

Peanut butter and jam breakfast muffins

Peanut butter and jelly, peanut butter and jam muffins, breakfast muffins

 

Due to Joe being pancreatic insufficient he needs high calorie foods to help him to get as much nutrients as possible so I am always trying to find new recipes to try that will tempt a fussy toddler into eating something that is nutritious and high calorie but not just chips and chocolate!

peanut butter and jelly breakfast muffins www.rrandj.wordpress.com

I made these tasty peanut butter and jam (or peanut butter and jelly as its known in the USA) muffins and they have been a big hit! They are also great for Rob as a quick breakfast before rushing off to work.

peanut butter and jelly breakfast muffins www.rrandj.wordpress.com

This makes 12 muffins, you will need 12 muffin cases and a muffin tin!
Ingredients
  • 300g plain flour
  • 1 tsp salt
  • 1 Tbls baking powder
  • 150g granulated sugar
  • 5-6 tbls smooth peanut butter
  • 2 tbls nutella
  • 2 large eggs
  • 250ml  milk
  • 60ml vegetable oil
  • 180g jam- I used strawberry jam.

peanut butter and jelly breakfast muffins www.rrandj.wordpress.com

 Method
  1. Heat the oven to 180 degrees
  2. Line the muffin tin with muffin cases- if baking for kids you could use brightly coloured or fun patterned ones to make them more enticing! I used bright green cases  with footballs on.
  3. Combine flour, salt, baking powder, and sugar in a bowl
  4. Stir in peanut butter and nutella until crumbly using a mixer or elbow grease!
  5. Whisk together the eggs, milk, and vegetable oil.
  6. Pour egg mixture into the dry ingredients and mix on low speed just until combined.
  7. Fill each muffin case halfway up with batter (about 1 tablespoon per case)
  8. Spoon in one tablespoon of jam into the center of each muffin.
  9. Divide remaining batter among muffin cups on top of the jam, try and make sure that the jam is totally covered to prevent it leaking out too much.
  10. Bake for about 20 minutes or until golden brown.
  11. Let cool slightly in the tin before serving.

 

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