Jelly-Topped Peanut Butter Muffins
Yield: 1 dozen
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup chunky peanut butter
- 2 tablespoons honey
- 2 large eggs
- 1 cup milk
- 1/4 cup grape or other flavor jelly
- Combine first 5 ingredients in a large bowl; make a well in center of mixture.
- Combine peanut butter and honey; stir in eggs and milk. Add to dry ingredients, stirring just until moistened.
- Spoon into greased muffin pans, filling three-fourths full. Spoon 1 teaspoon jelly in center of each.
- Bake at 375° for 20 minutes or until golden. Remove from pans immediately, and cool on wire racks. Serve warm with additional jelly, if desired.
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