Peanut Butter and Jelly Muffins

From: djafishfria

On Jan 25, 2009

I was not impressed by these muffins. I added another 1/4 c. of milk so that it would spread out, and the overall flavor wasn't too exciting. Not worth the fat from the peanut butter and oil. Perhaps I just didn't have as good of luck, but I probably wont be making these again. If you do make these, be sure to cover the jam with another layer of batter. I also topped with a little turbino sugar. The appearance of these muffins was nice, but the flavor was just not impressive. However, I would like to add that this may be a good recipe for kids to snack on- it just doesn't fit the bill as a nice 'muffin'.

From: Debbb

On Sep 5, 2008

Wow!! I LOVED these muffins!! The peanut butter flavour shines through. My muffins were very moist until the 4th day & then they started to get a little dry. I used raspberry jam & a little less of it than the recipe called for. I also chose to use the creamy pb. Other than that, I followed the recipe exactly & won't change a thing for the next time!!

From: evelyn/athens

On Oct 16, 2006

Nice peanutty flavour in these and we all loved the jam 'surprise' in the centres. I think the peanut flavour could be made even more pronounced, and the texture more interesting with the addition of chopped, roasted peanuts in the batter. They rose high and are very attractive.

From: BrotherAdso

On Nov 15, 2006

Very different muffin recipie! I like cutting the PB into the batter before everything else is added, it gives them a very crumbly, moist texture — no chewy or springy muffin here. These are a bit of a hassle — messier than traditional muffins and the wells in the batter are a bit tricky. Also, I reccomend a tad more peanut butter, or use of an all-natural PB, to bring that taste to the top. Used whole wheat flour. Overall, fun and tasty muffin.