Wholesomely Delicious Whole Grain Peanut Butter & Jelly Muffins

I was looking for something yummy and tempting to make for Daniel a few weeks ago. I found a recipe for Peanut Butter muffins which I thought he might like but they had a jelly glaze. Anybody with a one year old knows that you don’t feed them anything glazed unless you are prepared to deal with extreme messiness afterward. Then I had a brilliant idea. Why not put the jelly inside the muffins? I decided to spice the muffins up a little as well to add a little flavor. Here is what I came up with.

Wholesomely Delicious Whole Grain Peanut Butter & Jelly Muffins

2 1/4 cups whole wheat, white whole wheat or whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 Tablespoon cinnamon
4 Tablespoons butter
1/2 cup packed brown sugar
3/4 cup peanut butter (smooth or crunchy)
1 Tablespoon Vanilla extract
1 Tablespoon almond extract
2 large eggs
3/4 cups buttermilk

Filling:

Favorite flavor of jelly

Directions:

Preheat oven to 375. Line a mini muffin pan with paper cups.

Mix dry ingredients together in a medium bowl.

Cream butter & sugar then add peanut butter, extracts, eggs & buttermilk. Add dry ingredients and mix until moistened.

Scoop one Tablespoon of batter into muffins cups.

 

 

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Put a heaping 1/4 teaspoon on top of the batter.

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Scoop another Tablespoon of batter on top of the jelly.

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Bake until golden brown 20-25 minutes. Remove from oven & allow to cool before feeding to your hungry monster.

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They must have been good. He ate 6 of them as soon as they had cooled and everyday at noon he begs for them. This batch made 3 dozen mini muffins and has lasted me several weeks of lunches and snacks.

Since they are wholegrain & a good source of protein I have no problem with him eating them as often as he wants. I’ve been told they are the perfect food for picky eaters as well. Picky eaters isn’t really an issue I have at my house  but if your kids are try these muffins. They are Daniel endorsed.

 

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