Peanut Butter Jam Sandwich Muffins

 

I love peanut butter and jam sandwiches. They're one of my favorite childhood snacks, and I still enjoy them to this day. But sometimes, I want something a little more substantial than a sandwich. That's where these peanut butter jam sandwich muffins come in. They're the perfect combination of sweet and savory, and they're sure to satisfy your cravings.

These muffins are made with a simple batter that's flavored with peanut butter and jam. I like to use a mix of smooth and crunchy peanut butter, but you can use whatever kind you like. I also like to use a tart jam, like raspberry or strawberry. But any kind of jam will work.

The key to these muffins is to get the peanut butter and jam to the center of the muffins. I like to use a spoon to make an indentation in the batter, then add a teaspoon of jam and a half-teaspoon of peanut butter to each indentation. Then, I top the muffins with the remaining batter.

These muffins bake up in about 20 minutes. When they're done, they'll be golden brown and slightly puffy. Let them cool for a few minutes before removing them from the muffin tin.

These peanut butter jam sandwich muffins are perfect for breakfast, lunch, or snack. They're also great for packing on the go. I like to pack them in my lunchbox with a piece of fruit and some milk.

So next time you're looking for a delicious and satisfying snack, give these peanut butter jam sandwich muffins a try. You won't be disappointed.

Ingredients:

• 1 cup all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup peanut butter

• 1/2 cup brown sugar

• 1 egg

• 1/2 cup milk

• 1/4 cup vegetable oil

• 1 teaspoon vanilla extract

• 1/2 cup jam

Instructions:

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.

2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

3. In a separate bowl, cream together the peanut butter and brown sugar until light and fluffy. Beat in the egg, milk, oil, and vanilla extract.

4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

5. Fold in the jam.

6. Fill each muffin cup 2/3 full.

7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

8. Let cool in the pan for a few minutes before removing to a wire rack to cool completely.

Tips:

• For a fun twist, try using different flavors of peanut butter and jam.

• If you don't have a muffin tin, you can bake these muffins in a greased 9x13 inch baking pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

• These muffins can be stored in an airtight container at room temperature for up to 3 days.

• They can also be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.