Sunday, April 15, 2012

Easy to make, delightful peanut butter and jelly muffins

Ann found a peanut butter and jelly muffin recipe a few days ago from a friend on Facebook. Now that I have my left hand working well enough to crack an egg (yes, it requires the use of the left thumb), I decided to make them today. The recipe came from Cooking Light, which takes the low fat/cholesterol a bit too seriously for my taste; I modified the recipe a bit, using a real egg instead of "egg substitute." I also measured the flour by weight but then had to add a bit to have an appropriately stiff batter. They were wonderful and a hit with the family when they awakened on Sunday morning. The strong nutty flavor of the whole wheat flour played right into the peanut butter: nobody even considered that they were whole wheat. These muffins may not be as showy as the cream cheese apricot scones, but they were simpler. I highly recommend them.


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