Classic PB&J Muffins

I’ve been feeling under-the-weather the last few days – how did I manage to catch a virus while on vacation?! – and have been eating really plain. I was looking for a sweet snack that was also healthy and decided nothing could be more versatile than muffins.

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These PB&J Muffins remind me of the PB&J obsession most people go through when they’re younger, only to come back to it years later when they’re trying to “adult” and end up making PB&J sandwiches for lunch most days due to time constraints. The muffins are great for a snack or with breakfast (or if you’re really trying to tempt me, with a scoop of ice cream for dessert).

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This month I’ve promised myself to eat the most natural meals possible. I am cutting all processed sweets and junk food out of my diet and have kick-started the last few weeks I have left of the BBG program complemented with Yoga classes and cardio. Working out this much makes me hungry literally ALL the time – so the last few days have been awesome when I can grab a homemade muffin as a snack and know it isn’t a cheat treat! xx

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Classic PB&J Muffins

Prep Time: 15 Minutes     Cook Time: 20 Minutes     Total Time: 35 Minutes

Let’s Get Started:

1 ¾ cup all-purpose flour
¼ cup granulated sugar
¼ cup packed dark brown sugar
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups fat-free milk
1/3 cup creamy peanut butter
1 egg (or ¼ cup egg substitute)
2 tablespoons butter, melted
1 teaspoon vanilla extract
¼ cup jelly (any flavor)

Let’s Get Cooking:

Preheat oven to 400*. Combine flour, sugars, baking powder and salt in a large bowl. Stir with a whisk.

Make a well in the center of the mixture. Combine milk and next 4 ingredients (through vanilla); add to flour mixture, stirring just until moist.

Spoon batter into 12 muffin cups. (I was able to make 18 by making them a bit smaller.) Fill each cup half full with batter. Spoon ½-1 teaspoon jelly into each cup. Spoon remaining batter on top to cover jelly.

Bake at 400* for 20 minutes or until muffins become golden. Let cool and enjoy!

Let’s Get Creative:

These muffins feature the classic ingredient pair and are delicious because of it. You can of course shake things up a bit by adding some other delicious ingredients, like Nutella and marshmallow fluff – but the original recipe will definitely be the healthiest!

Speaking of healthy, you can substitute ¾ cup all-purpose flour for ¾ cup whole wheat flour. You can also substitute 1 egg for ¼ cup egg substitute.

Stay Classy & Enjoy! xx

 



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