Peanut Butter & Jam Muffins
From Rose Reisman's Family Favorites: Healthy Meals for Those Who Matter Most
From Rose Reisman's Family Favorites: Healthy Meals for Those Who Matter Most
Printable Recipe
Prep time: 15 minutes
Cooking time: 15-18 minutes
Makes 9-12 muffins, depending on the size of your muffin tins
Ingredients:
1 tbsp vegetable oil
¾ cup granulated sugar
1 large ripe banana (about ½ cup) Ruth’s note: I keep ripe bananas in the freezer for spontaneous baking moments)
3 tbsp smooth natural peanut butter – note Rose suggests other nut butters or soy butter if you have peanut allergies. I used almond butter which was very tasty)
1 large egg
2/3 cup low fat sour cream (I used yoghurt)
1 tsp vanilla extract
1 cup all purpose flour
¼ cup whole wheat flour
1 ½ tsp baking powder
½ tsp baking soda
1 tsp cinnamon
Pinch of salt
3 tbsp raspberry jam (or whatever your favorite is. This time I used blackcurrant)
Directions:
1. Preheat the oven to 350°F/170°C. Lightly coat a 12 cup muffin tin with cooking spray.
2. Using a whisk or electric beaters, combine the oil, sugar, banana, peanut butter, egg, sour cream and vanilla in a large bowl. Beat until smooth.
3. In another bowl, combine the flours, baking powder, baking soda, cinnamon and salt. Rose uses a wooden spoon, I like to use a whisk…the key is to combine all the dry ingredients before adding to the wet mixture.
4. Add the dry to the wet ingredients gradually and stir until the dry ingredients are just moistened. Divide evenly among the prepared muffin cups.
5. Bake for 15-18 minutes, or just until browned and a toothpick comes out clean from the center of a muffin.
6. Remove from the oven and transfer to a cake rack to cool. As soon as the muffins are out of the pan, press gently in the center of each muffin to make an indent and place a small amount of jam in each indent.
Cooking time: 15-18 minutes
Makes 9-12 muffins, depending on the size of your muffin tins
Ingredients:
1 tbsp vegetable oil
¾ cup granulated sugar
1 large ripe banana (about ½ cup) Ruth’s note: I keep ripe bananas in the freezer for spontaneous baking moments)
3 tbsp smooth natural peanut butter – note Rose suggests other nut butters or soy butter if you have peanut allergies. I used almond butter which was very tasty)
1 large egg
2/3 cup low fat sour cream (I used yoghurt)
1 tsp vanilla extract
1 cup all purpose flour
¼ cup whole wheat flour
1 ½ tsp baking powder
½ tsp baking soda
1 tsp cinnamon
Pinch of salt
3 tbsp raspberry jam (or whatever your favorite is. This time I used blackcurrant)
Directions:
1. Preheat the oven to 350°F/170°C. Lightly coat a 12 cup muffin tin with cooking spray.
2. Using a whisk or electric beaters, combine the oil, sugar, banana, peanut butter, egg, sour cream and vanilla in a large bowl. Beat until smooth.
3. In another bowl, combine the flours, baking powder, baking soda, cinnamon and salt. Rose uses a wooden spoon, I like to use a whisk…the key is to combine all the dry ingredients before adding to the wet mixture.
4. Add the dry to the wet ingredients gradually and stir until the dry ingredients are just moistened. Divide evenly among the prepared muffin cups.
5. Bake for 15-18 minutes, or just until browned and a toothpick comes out clean from the center of a muffin.
6. Remove from the oven and transfer to a cake rack to cool. As soon as the muffins are out of the pan, press gently in the center of each muffin to make an indent and place a small amount of jam in each indent.
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