Peanut buttery muffins topped with sweet jam. This classic combo pretty much equals baked goods bliss in my brain. Seriously, this is grab-and-go breakfast at its finest (although I could eat them for breakfast, lunch and dinner!).
I made these tasty gems three times last week 'cause I’m kind of crazy like that. My family and friends loved them! And I'm pretty sure you and your family will too. The pb flavour isn’t overpowering at all - for those of you who aren't huge fans of the stuff.
This recipe hails from Rose Reisman's book, Family Favourites, just like the mini lasagna rolls I made here. Rose's cookbook has quickly become my new favourite. Highly recommend!
Here’s what you need to make them…
3 Tbsp vegetable oil
3/4 cup granulated sugar
1 large ripe banana (about 1/2 cup)
3 Tbsp smooth natural peanut butter (I used Adam's)
1 large egg
2/3 cup low-fat sour cream
1 tsp vanilla extract
1 cup all-purpose flour
1/4 cup whole wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
pinch of salt
3 Tbsp raspberry jam or jelly (I used a local raspberry/blackberry jam)
- Preheat oven to 350°F. Lightly coat a 12-cup muffin tin with cooking spray.
- 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.
- In another bowl, combine both flours, baking powder, baking soda, cinnamon and salt with a wooden spoon. Add the dry ingredients to the wet ingredients gradually and stir until the dry ingredients are just moistened.
- Divide the mixture among the prepared muffin cups. Bake for 15 to 18 minutes, or until a tester inserted in the middle of a muffin comes out clean. Press gently in the center of each muffin to make an indent and place a small amount of the jam inside. And enjoy!
Hope you're having a great Friday, friends! And if not, I promise these muffins will cheer you right up (:
p.s. Are you a pb lover? Check out this fancy stuff.