Peanut Butter Fruit Muffins
Peanut Butter Fruit Muffins
“Try one of these savoury muffins with your coffee in the morning, moist and buttery morning.”
Preparation time: 15 minutes
Total time: 30-35 minutes
1 egg
1 cp (250 ml) Smooth Peanut Butter
¼ cup (62.5 ml) oil
½ cup (125 ml) firmly packed brown sugar
1 cup (250 ml) milk
1 cup (250 ml) flour
1 tablespoon (15 ml) Baking Powder
½ tablespoon (7.5 ml) salt
½ tablespoon (7.5 ml) baking soda
2 tablespoons (30 ml) Pure Raspberry Jam
2 tablespoons (30 ml) Pure Blueberry Jam
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Beat 1 egg, 1 cup of peanut butter and the oil in a large bowl with a wire whisk until smooth and well blended. Add the sugar and mix well. Gradually add milk, mixing completely after each addition and then set aside till later.
Mix flour, baking powder, baking soda and salt together in separate bowl and then add to peanut butter mixture and stir until it’s just moistened.
Spoon just enough batter into each of twelve paper-lined muffin cups to cover bottom of cup, no more.
Spoon the raspberry and strawberry jam evenly into each cup, making sure of course that you put an equal amount in each and that you leave enough space on top for the remaining batter.
Bake 15 minutes or until just lightly browned. Cool in pan 5 minutes. Remove to wire rack and cool completely.
Makes 1 dozen or 12 muffins
This entry was posted on April 10, 2008 at 11:48 pm and is filed under Peanut Butter Fruit Muffins, balanced diet, barley, boost fibre, desserts, dietary requirments, food, fruit, grains, healthy meals, recipes with tags desserts, eating, food, peanut butter fruit muffins, recipes. You can follow any responses to this entry through the RSS 2.0 feed You can leave a response, or trackback from your own site.
