Melissa's Peanut Butter & Jelly Muffins
These freeze great and are perfect for school lunches! Pull one out the night before and it'll be thawed by lunch the next day!
If you'd like to have a "jelly filling" in the center - keep the jelly out of the batter, fill your muffin tin with a spoonful of PB batter, add a spoonful of jam, and top with another spoonful of batter. We like ours mixed in.
1 cup whole wheat flour
1 cup white flour
1/2 cup oats
< 1/2 cup honey
2 tsp baking powder
1 tsp salt
3/4 cup peanut butter
1 large egg
1 cup almond milk
1/4 cup jelly/jam (Simply Fruit - no sugar added)
Preheat oven to 350 degrees.
1. Mix dry ingredients.
2. Add peanut butter - you can cut it in with a fork or use a food processor.
3. Stir together eggs, milk, and honey and jelly/jam
4. Add to the flour/peanut butter mixture, just until mixed
5. Grease and fill 12 muffin cups.
6. Bake for 20-30 minutes until done.
Sunday, February 19, 2012
Saturday, February 11, 2012
Here's week two of yummy Valentines Day candy treats.
Mix 1 cup cream peanut butter
1 1/2 cups powdered sugar
5 Tbsp. unsalted butter, at room temperature
and 1 1/2 tsp vanilla in a large bowl.
Knead mixture until smooth, adding up to 1/2 cup more powdered sugar as needed to prevent sticking.
Roll dough into 1 inch balls and set on a wax paper-lined cookie sheet: chill 1 hour.
Line 2 more cookie sheets with was paper; set aside. Place assorted sprinkles in shallow bowls.
Microwave 1 1/2 cups light cocoa candy melts, stirring every 15 seconds, until smooth. Drop the balls 5 at a time in the melted chocolate to coat. Remove balls with a fork, allowing excess chocolate to drip off. Roll balls in sprinkles to coat. Place on lined cookie sheets. Repeat with remaining balls, then chill until chocolate is set. Makes about 40 peanut butter balls.
Saturday, February 4, 2012
I haven't made these yet, but they'd be so cute for Valentines Day - plus they sound really yummy. The original recipe can be fount in Parents Magazine - here's the online link.
Mix 4oz. cream cheese
1 Tbsp. butter
1Tbsp. light corn syrup
1/4 mint extract in a large bowl until smooth.
Gradually beat in 3 cups powdered sugar.
When the mixture starts to come together, turn it out onto a clean work surface and knead, adding up to 1/2 cup more sugar as necessary to prevent sticking, until dough is smooth.
Divide dough into three even pieces. Tint one part dark pink, and one part light pink with the red food coloring. Leave the third part white.
Roll each portion into a 15 inch long rope. Twist the 3 ropes together and roll into a single rope about 3/4 in. wide. Flatten slightly and cut into 3/4in. tri-colored pieces. Spread mints out in a single layer on parchment-lined baking sheets. Cover and chill 4 hours.
Makes about 50 pieces.
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