Maple PB&J Muffins

Tip 1: Put a splash of water in the bottom of your measuring cup before adding peanut butter. Far less stickage!

Tip 2: Try another jelly or jam flavor, like raspberry.


2 cups flour
1/2 cup sugar
2 tsps baking powder
1 tsp coarse salt
1 tsp cinnamon
1 cup creamy peanut butter (regular stuff; probably not natural)
1/2 cup maple syrup
1 large egg
1 tsp vanilla
1 cup milk (I had almond milk; regular should work)
Seedless strawberry jam

Preheat oven to 350 degrees, and line ~12 standard muffin cups.

Whisk together the dry ingredients (flour, sugar, baking powder, salt, and cinnamon). In a separate bowl, beat the egg, and mix in the peanut butter, syrup, milk, and vanilla until smooth.

Combine the wet and dry ingredients, and whisk until a smooth, thick batter forms.

Fill muffin cups about half full with batter, then drop about 1 teaspoon of jam atop each. Cover jam with remaining batter until muffin cups are ~3/4 full (or as desired).

Bake for 20+ minutes, or until muffins are slightly browned and a toothpick in the non-jelly zone comes out clean.


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