Peanut Butter and Jelly Muffins Consider these muffins a breakfast version of a peanut butter and jelly sandwich. Don't use a natural-style peanut butter in this recipe; it won't. Just before serving, drizzle the jam mixture on the muffins.

Ingredients of Peanut Butter and Jelly Muffins

  1. It's 150 g of dairy free spread.
  2. Prepare 150 g of caster sugar.
  3. Prepare 2 tbsps of creamy peanut butter.
  4. Prepare 3 of eggs.
  5. You need 150 g of gluten free self raising flour.
  6. It's 4 tbsps of raspberry jam.

Peanut Butter and Jelly Muffins instructions

  1. Preheat the oven to 180 oC Line 8 muffin moulds with paper cases.
  2. Whisk together the caster sugar, dairy free spread and peanut butter Beat in the eggs one at a time Fold in the gluten free flour.
  3. Three quarter fill each muffin case with the batter Drop some raspberry jam on the top of each muffin Bake in the oven for 25 minutes.

And since I do everything in excess, I topped these Peanut Butter and Jelly Muffins with a glaze. Combine ingredients on low speed of electric mixer, just until moistened. Fill prepared muffin cups evenly with half of the batter. These peanut butter and jelly oat smoothies are a staple in our house and a favorite breakfast of the kids but sometimes, oftentimes, we crave muffins. I'm going to tell you that I have enjoyed a number of peanut butter and jelly muffins in my life but these….

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