11/5 PB & Joyous Muffins
I love peanut butter. I love it like an addiction, something I can’t live without….like air. I crave desserts made with it, enjoy entrees created with it and enjoy it sitting atop a huge soup spoon. I usually enjoy that last one when no one is home like its a fifth of vodka hidden in the linen closet.
Photo By: S. Duquet
A friend of mine introduced me to PB & J Muffins from the Peas and Thank You cookbook. We were at her house and I took more than my share of her dynamo muffins. They are unbelievable. I got the book and made them yesterday. By 8pm I had already eaten three. I’m not bragging, that’s crazy.
They are fun to make and require minimal ingredients for baking. If you like the classic duo of PB & J you will want to make these as soon as possible and share them with everyone you love.
PB & Joyous Muffins
Original recipe from the Peas & Thank You cookbook.
Ingredients
1 1/4 C Whole wheat pastry flour
2 Tsp baking powder
1/2 Tsp salt
1 Tsp vanilla extract
2/3 C sugar
2/3 C non dairy milk of your choice (I used vanilla coconut milk)
1/4 C natural peanut butter. These would be outrageous with cashew or sunflower seed butter
Filling Ingredients
1/3 C all fruit jelly (I used concord grape because t is my fave for PB & J)
1/3 C natural peanut butter
Make It Happen
~Preheat oven to 350F. Line a muffin tin with papers or lightly spray 9 muffin cups with nonstick cooking spray and set aside.
~In a large bowl combine whole wheat flour, baking powder, and salt.
~In a separate bowl, whisk the vanilla, sugar, milk and 1/4 C peanut butter until well blended.
~Add wet mixture to dry and mix until just combined
~Spoon enough batter into each prepared muffin cups to fill the bottom. Dollop 1 tsp of jelly then peanut butter in to each muffin cup. I found the easiest way to do this was with three spoons. One for the jelly, and two for the peanut butter. Get a spoonful of peanut butter on one and use the second spoon to get it out in a little round ball and plop into the muffin cup. This made it quick and easy.
~Drop a second spoonful of batter on top of the PB & J and cover.
~Bake for 20-23 minutes, or until the tops look and feel done. They will not get very brown but will look crispy and done. Transfer the pan to a wire rack and cool for 5 minutes. Remove the muffins and cool an additional 5 minutes before serving.
Photo By: S. Duquet
Make yourself a soothing cup of tea and enjoy a PB & Joyous Muffin. No time for relaxing?? Bring one in the car, take one to the gym, or enjoy at work on your boss’s time. They are portable tummy love.
Have a delicious weekend.
Tags: 30 day challenge, compassionate eating, healthy muffins, Meatless Monday recipe, PB & J muffins, Peas and Thank You PB & J Cupcakes, plant based diet, vegan baking, vegan breakfast, vegan challenge, vegan muffins, vegan wannabe
