Peanut-buttery muffins have jelly surprise

KIDS IN THE KITCHEN

October 14, 1992|By Beth Hillson | Beth Hillson,Contributing Writer

Everyone will enjoy peanut butter and jelly in its not-too-sweet muffin form. Add a glass of milk for a healthy treat at breakfast, snack time, or for dessert.

Older children can prepare this recipe without help. Kids under 11 should have an older sibling or adult assist in using the oven.

They can prepare the steps up to the baking instructions without any supervision, as long as they are able to read.

Ask the youngest cooks in the family to line the muffin tins with muffin papers and help hide the jelly surprises.

Children of all ages will delight in discovering the jelly pocket hidden inside each muffin. They'll also marvel at their own creativity. After all, they've just introduced an old favorite -- peanut butter and jelly -- to the Muffin Man.

A word of caution for all chefs: Be sure to use pot holders to remove the muffins from the oven.

Preparation time: 15 minutes

Baking time: 20 minutes

Do ahead: Measure ingredients in advance. Heat oven 20 minutes before baking. Line muffin tin with cupcake papers.

Equipment: 2 large mixing bowls

set of measuring cups

set of measuring spoons

1 rubber spatula

a wooden mixing spoon

12-cup muffin tin

12 muffin papers

a kitchen soup spoon

a kitchen teaspoon

PB&J Muffins

Makes 12 muffins.

1 3/4 cups flour

1/3 cup sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup creamy-style peanut butter

1 large egg

3/4 cup milk

1/3 cup melted butter (5 1/2 tablespoons)

1/2 cup strawberry, raspberry or grape jelly

Heat oven to 375 degrees. Line muffin pan with muffin papers. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, mix the peanut butter with the egg. Add the milk, a little at a time so it doesn't splash all over when you mix it in. Then add the butter and mix. Pour into the bowl with the flour and stir gently just until you cannot see anymore flour in the bowl. The batter will be stiff.

Put one heaping soup spoon full of batter in the bottom of each muffin paper and spread it out to cover the bottom. Using your finger, press gently into the center of the batter, but don't press all the way to the bottom. Put a teaspoon of jelly in the hole you've just made. Cover with another soup spoonful of batter (or enough batter to fill each muffin tin 2/3 full). Spread the batter gently until you cannot see any jelly. Bake 20 minutes. Turn off the oven. Using pot holders, carefully remove pan from oven and turn muffins onto a baking rack to cool.

Jelly centers will be hot so let muffins cool for 10 minutes before serving.

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