REC - PB & J Muffins
 

Buddy (DS - 9) found this on the back of a Pillsbury flour bag and
wants to try them. I was typing it up this morning (so I can get the
damn flour bag off my desk) and thought I'd sha

PB & J Muffins - Pillsbury

2 C. all purpose flour
1 1/2 tsp. salt
1 T. baking powder
1 C. milk
2 large eggs
2/3 C. sugar
1 C. peanut butter
1/3 C. mild cooking oil
1/2 C. jam or preserves

Heat oven to 375º F. Spray muffin pan with no-stick spray. Stir
together flour, salt and baking powder in a large bowl. Add milk,
eggs, sugar, peanut butter and oil; combine ingredients on low
spead with electric mixer, just until moist. Do not overbeat.

Fill prepared muffin cups evenly with half of the batter, Place
2 level teaspoons jam or preserves in the center of each muffin.
Equally divide remaining batter between muffin cups. Sprinkle
with sugar. Bake for 18-20 minutes. Remove from oven, allow to
cool in pan for 5 minutes. Makes 12 muffins.

--
Jani in WA

REC - PB & J Muffins
 

Little Malice wrote:
> Buddy (DS - 9) found this on the back of a Pillsbury flour bag and
> wants to try them. I was typing it up this morning (so I can get the
> damn flour bag off my desk) and thought I'd sha
>
> PB & J Muffins - Pillsbury
>
> 2 C. all purpose flour
> 1 1/2 tsp. salt
> 1 T. baking powder
> 1 C. milk
> 2 large eggs
> 2/3 C. sugar
> 1 C. peanut butter
> 1/3 C. mild cooking oil
> 1/2 C. jam or preserves
>
> Heat oven to 375º F. Spray muffin pan with no-stick spray. Stir
> together flour, salt and baking powder in a large bowl. Add milk,
> eggs, sugar, peanut butter and oil; combine ingredients on low
> spead with electric mixer, just until moist. Do not overbeat.
>
> Fill prepared muffin cups evenly with half of the batter, Place
> 2 level teaspoons jam or preserves in the center of each muffin.
> Equally divide remaining batter between muffin cups. Sprinkle
> with sugar. Bake for 18-20 minutes. Remove from oven, allow to
> cool in pan for 5 minutes. Makes 12 muffins.

It sounds like a peanut butter flavored jelly filled donut. Interesting
idea.

kili

REC - PB & J Muffins
 

On Mon, 26 Feb 2007 14:32:02 -0500, "kilikini"
> wrote:

>Little Malice wrote:

>> PB & J Muffins - Pillsbury

>It sounds like a peanut butter flavored jelly filled donut. Interesting
>idea.
>
>kili
>

In one of my cookbooks, I have a recipe for a peanut butter and jelly
cake. I think the jelly is in the filling.

Christine

REC - PB & J Muffins
 

One time on Usenet, "kilikini" > said:
> Little Malice wrote:

> > Buddy (DS - 9) found this on the back of a Pillsbury flour bag and
> > wants to try them. I was typing it up this morning (so I can get the
> > damn flour bag off my desk) and thought I'd sha

<snip>

> > Fill prepared muffin cups evenly with half of the batter, Place
> > 2 level teaspoons jam or preserves in the center of each muffin.
> > Equally divide remaining batter between muffin cups. Sprinkle
> > with sugar. Bake for 18-20 minutes. Remove from oven, allow to
> > cool in pan for 5 minutes. Makes 12 muffins.
>
> It sounds like a peanut butter flavored jelly filled donut. Interesting
> idea.

Two level teaspoons doesn't sound like much jam to me, but I figure
I'll fiddle with that when I try them. We're planning a camping trip
in a couple of weeks, so I want to make some to take along. I'll
get Buddy to help, he likes cooking...

--
Jani in WA

REC - PB & J Muffins
 

In article >,
unge (Little Malice) wrote:

> Stir together flour, salt and baking powder in a large bowl. Add
> milk, eggs, sugar, peanut butter and oil; combine ingredients on low
> spead with electric mixer, just until moist. Do not overbeat.


I'd modify this a bit, mixing the wet ingredients (milk, eggs, sugar,
peanut butter and oil) together separately, then adding to the dry.
That'll mean less mixing when you add wet to dry (in no small part
because the PB is thinned), which ought to result in a more tender
muffin. And I'd mix by hand; no need for an electric mixer.

--
to reply
replace "spamless.invalid" with "verizon.net"

REC - PB & J Muffins
 

One time on Usenet, Scott > said:
> In article >,
> unge (Little Malice) wrote:
>
> > Stir together flour, salt and baking powder in a large bowl. Add
> > milk, eggs, sugar, peanut butter and oil; combine ingredients on low
> > spead with electric mixer, just until moist. Do not overbeat.
>
>
> I'd modify this a bit, mixing the wet ingredients (milk, eggs, sugar,
> peanut butter and oil) together separately, then adding to the dry.
> That'll mean less mixing when you add wet to dry (in no small part
> because the PB is thinned), which ought to result in a more tender
> muffin. And I'd mix by hand; no need for an electric mixer.

Thanks for the thoughts, I'll save them with the recipe...

--
Jani in WA