Best 5 Pb And J Muffins Sneaky Chef Recipes
Indulge in the irresistible charm of our tantalizing PB&J muffins, a delightful symphony of peanut butter and jelly flavors baked to perfection. These muffins are more than just a nostalgic treat; they are a culinary masterpiece that seamlessly blends the sweet and savory notes of peanut butter and jelly into a moist, fluffy muffin. Each bite is a burst of childhood memories, evoking a sense of comfort and joy. And with variations ranging from classic to gluten-free and vegan options, these muffins cater to every palate and dietary preference. So embark on a delectable journey with our PB&J muffins and experience a taste of pure bliss.
**Recipes Included:**
1. **Classic PB&J Muffins:**
- A timeless recipe that captures the essence of the classic PB&J sandwich in muffin form.
2. **Gluten-Free PB&J Muffins:**
- A delightful treat for those with gluten sensitivities or celiac disease, offering the same irresistible taste without the gluten.
3. **Vegan PB&J Muffins:**
- A plant-based delight that caters to vegan lifestyles, delivering guilt-free indulgence without compromising on flavor.
4. **Swirl PB&J Muffins:**
- A visually stunning variation that incorporates a vibrant swirl of peanut butter and jelly, creating a mesmerizing presentation.
5. **Stuffed PB&J Muffins:**
- A delightful surprise awaits in these muffins, as a hidden pocket of peanut butter and jelly bursts forth with every bite, elevating the taste experience.
6. **Crumbly PB&J Muffins:**
- A textural delight, featuring a crumbly topping that adds a delightful crunch to the soft and fluffy muffin interior.
7. **Mini PB&J Muffins:**
- Perfect for parties, picnics, or as a quick snack, these bite-sized muffins offer all the PB&J goodness in a smaller, more portable package.
PB AND J MUFFINS - SNEAKY CHEF
Make and share this Pb and J Muffins - Sneaky Chef recipe from Food.com.
Provided by celticcooker
Categories Breads
Time 1h
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees and line a muffin tin with paper liners.
- > In a mixing bowl, whisk together the flour, baking powder, baking soda and salt; set aside. In another large bowl, whisk together the eggs and sugar until well combined, then whisk in the oil, Orange Puree and peanut butter. Fold the dry ingredients into the wet and mix until flour is just moistened (don't over-mix or the muffins will be dense).
- > Scoop about two tablespoons of batter into the large muffin cups until half full. Place a heaping teaspoon of jam in the center of each muffin. Cover the jam with another 2 tablespoons or so of batter, filling the cups just over the top. If you're using mini muffin cups, scale back quantities to fit into the smaller sized cups.
- > Bake for 25 to 30 minutes, until the tops are golden brown.
PEANUT BUTTER 'N' JELLY MINI MUFFINS
Kids love these mini jelly-filled treats...and so do adults. Packed with peanut butter flavor, they're a fun and easy way to start off the day...or to share as an after-school snack. -Vickie Barrow, Edenton, North Carolina
Provided by Taste of Home
Time 25m
Yield 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, brown sugar, baking powder, baking soda and salt. In a small bowl, beat the eggs, yogurt, peanut butter and oil on low speed until smooth; stir into the dry ingredients just until moistened. , Fill greased or paper-lined miniature muffin cups half full. Top each with 1/4 teaspoon jelly and remaining batter. , Bake at 400° for 10-12 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 168 calories, Fat 7g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 208mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.
CRUNCHY FRIED PB AND J
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Spread the peanut butter on 4 slices of bread and the raspberry preserves on the other 4 slices. Add the bananas and a nice pile of chips on top of the peanut butter slices; sandwich with the raspberry preserve slices.
- Place the eggs and cereal in separate shallow bowls. Heat a 12-inch nonstick skillet over medium-low heat and melt 2 tablespoons of the butter. Dip a sandwich in the eggs, then the cinnamon cereal, pressing down to make sure the cereal adheres to both sides. Repeat with the other sandwiches.
- In batches, fry the sandwiches low and slow until golden brown, 2 to 3 minutes per side, adding more butter to the pan as needed. Cut the sandwiches in half on the diagonal and serve.
SNEAKY CHEF'S ORANGE PUREE
From Sneaky Chef's book, by Missy Chase Lapine, entering to get nutrition info, this puree is used in several recipes in her book.
Provided by Little Black Apron
Categories Low Protein
Time 30m
Yield 2 cups, 2-3 serving(s)
Number Of Ingredients 3
Steps:
- Boil covered carrots and sweet potatoes in a medium pot for about 20 min, until both are tender. (Make sure carrots are tender).
- Drain and put them in a food processor with 2 tablespoons of water.
- Puree on high until no chunks. Stop occasionally to circulate.
- Add water as necessary. (Less is better).
- Makes around 2 cups, stores 3 days in refrigerator. or freeze in 1/4 cup portions.
Nutrition Facts : Calories 86.7, Fat 0.2, Sodium 87.6, Carbohydrate 20.3, Fiber 4, Sugar 6.3, Protein 1.7
PB & J MUFFINS
I got this from the Delicious Living website. It tastes like a moist pb&j with lots of healthy stuff sneaked in.
Provided by WI Cheesehead
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 400º.
- Spray paper muffin cups with nonstick cooking spray.
- In a large bowl, combine flours, baking powder, baking soda, and salt.
- With two knives or a pastry blender, cut in peanut butter until coarse crumbs form and mixture is no longer powdery.
- Add milk, honey, carrot, zucchini, eggs, and oil; stir until well moistened.
- Spoon about 2 tablespoons batter into each muffin cup.
- Top each with about 1 teaspoon fruit preserves.
- Cover with remaining batter.
- Bake 15-20 minutes, until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 308.9, Fat 14, SaturatedFat 2.4, Cholesterol 36, Sodium 268.1, Carbohydrate 40.1, Fiber 2.9, Sugar 17.6, Protein 8.8
Tips:
- Muffin Tins: Use muffin tins made of silicone or metal for best results, avoiding nonstick pans as they can result in uneven cooking.
- Muffin Liners: Optional but recommended, muffin liners help keep the muffins from sticking and add a touch of color.
- Measuring Ingredients: Use accurate measuring cups and spoons to ensure the ingredients are properly proportioned.
- Mixing Ingredients: Mix the dry and wet ingredients separately and then combine them gently to avoid overmixing.
- Muffin Batter: The batter should have a thick, slightly lumpy consistency. Overmixing can result in tough muffins.
- Baking Time: Keep a close eye on the muffins while baking, as they can quickly overcook. A toothpick inserted into the center of a muffin should come out with just a few moist crumbs attached.
- Cooling Muffins: Allow the muffins to cool in the muffin tins for a few minutes before transferring them to a wire rack to cool completely.
Conclusion:
PB&J muffins are a delicious and easy-to-make treat that can be enjoyed by people of all ages. With their combination of sweet and savory flavors, these muffins are perfect for breakfast, lunch, or a snack. The addition of peanut butter and jelly adds a unique twist to the classic muffin recipe. By following the tips and tricks provided in this article, you can create moist, fluffy, and flavorful PB&J muffins that will satisfy your sweet tooth and leave you wanting more.
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