(new pottery by Gary Rith)
A couple of years ago I wanted to find a recipe for muffins not just baked with jam in the middle, but also with peanut butter. I got a very good recipe, but found that just using a muffin pan without papers could result in jam all over, and I also found that yogurt (in my case, soy yogurt) makes a more firm batter, much easier to cover the pb and j inside. PLUS I hate how so many recipes have you pulling every bowl out of the cupboard and dirtying it. I like to bake with one bowl, just adding ingredients, when possible, so here is the recipe as I have experimented and rewritten. It IS AWESOME and healthy and you figure kids love it.
Pb and j muffins
Preheat to 400, line 12 muffin tin with papers—this is KEY
In large mixing bowl, stir 1 egg, 1 cup yogurt and
¼ cooking oil—stir stir stir.
Add one cup whole wheat flour, ¾ cup white flour,
¼ cup sugar, 4 teaspoon baking powder, stir stir stir.
Spoon about 1 tbs mixture onto othe bottom of every muffin
Paper. Spoon jam onto that then spoon peanut butter onto
That. You want to use a lot but don't, be careful, more than a
small spoonful bakes into a mess.
Top each muffin with the remainder of the batter, smooth
Batter to cover jam and pb. Bake about 15-16 minutes
Until golden looking, remove muffins and cool on rack, yum!
Gary's Third Pottery Blog
"I'll light the fire, you place the flowers in the vase that you bought today." --CSNY
Wednesday, July 27, 2011
peanut butter and jam muffins revisited....
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