Sunday, January 23, 2011
I cant recommend these muffins enough. They are lighter than the normal peanut butter and jelly muffin but do not lack in flavor at all. That's the wonderful thing about peanut butter, when it is warm it spreads and its flavor permeates everything. These muffins only have a 1/3 of a cup of peanut butter. Calorie wise, that is pretty darn good. Taste wise, that works well too. The oatmeal gives it a wonderful texture. The original calls for whole wheat flour. I opted for ap flour as my kids would be more likely to eat them. Next time I think I will put a tablespoon of flax seed and see how that rolls.
Peanut Butter and Jelly Muffins with Oatmeal
Adapted from this recipe at the Post Gazette who featured it from this blogger, The Ungourmet.
1 1/3 cups unbleached all purpose flour
1 cup quick-cooking oats (not instant)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup brown sugar
1/4 cup sugar
1/4 cup canola oil
1/3 cup peanut butter
1 1/4 cups reduced-fat buttermilk
1 teaspoon vanilla
12 teaspoons blueberry jam
Preheat oven to 375 degrees. Grease 12 muffin cups or use cupcake papers to line the muffin pan.
In a large bowl combine the flour, oats, baking powder, baking soda, salt and sugars. In a smaller bowl combine the egg, oil, peanut butter, buttermilk and vanilla. Pour the egg mixture into the flour mixture and stir just until combined.
Fill each muffin cup 1/2 full and place 1 teaspoon of jam on top of batter. Place another scoop of batter over the top of jam. Fill muffin cups to nearly full.
Bake for 18-20 minutes. Place muffins on a baking rack to cool. Makes 12 muffins.