Regular readers of this blog know that breakfast is important to me. It is really better for everyone if I have some coffee and a bite to eat….just ask my husband. But, morning hours don’t find me feeling really motivated to work in the kitchen, so I like to have already-made items on hand. Muffins are perfect for this.
I know, I know, muffins are kinda boring…yeah, I guess, but they are still a fallback plan for me. I certainly have a number of go-to muffin recipes, but I’m often on the lookout for inspiration. I thank Annie’s Dish for the inspiration for this batch of muffins…
Peanut Butter and Jelly Muffins
Makes 8 to 10 muffins
1 cup buttermilk
1/4 cup canola oil
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/3 cup brown sugar
2 tsp baking powder
1/2 tsp salt
1 cup old-fashioned rolled oats
peanut butter (creamy or crunchy; natural okay, too)
jelly or jam (any flavor)
Preheat oven to 425 degrees F.
In small mixing bowl, blend buttermilk, egg, and oil.
In separate mixing bowl, combine flours, brown sugar, baking powder, and salt. Make a well in the dry ingredients and add buttermilk mixture. Stir in oats.
Spray regular-sized (12-cup) muffin tin with cooking spray or use paper liners. Pour batter into cups about one-third full. (Remember that it only makes 8 to 10 muffins, so don’t fill all 12 cups.)
Add about a teaspoonful of peanut butter on top of the batter.
Then, add about a teaspoonful of jelly or jam. I used some of our homemade cherry jam.
Finally, pour remaining batter on top of peanut butter and jelly filling so cups are about two-thirds full.
Bake the muffins for about 20 minutes or until golden brown.