One activity I generally find relaxing is baking, not cooking, but baking. However, I tend not to do much during the summer as having the oven makes the house extra warm and who needs that when it is already near 100 degrees outside. So thinking ahead towards fall I am remembering the goodies I like to bake. Some of the baked goodies I really enjoy are muffins. Many of my favorite muffins feature chocolate, but since I don't have any I thought I would share another of my favorites.
I really am not sure where this recipe came from. I have been making it for over 7 years and I have it in a notebook. I do not know and can not find the original source.
Peanut Butter and Jelly Muffins
Batter
1 3/4 c flour
2 1/2 t baking powder
1/4 t salt
3/4 c milk
2/3 cup peanut butter
1/4 c oil
1 egg
1 1/2 t vanilla
1/4 c favorite jelly
Topping
1/3 c flour
3 T packed brown sugar
1/8 t cinnamon
3 T butter chilled
Place paper liners in a 12 hole cupcake pan. Preheat oven to 350.
Stir together dry ingredients. In a seperate bowl mix together remaining batter ingredients except jelly. Make well in dry ingredients and add liquid mixture. Stir to combine.
Spoon approximately 2 1/2 Tablespoons batter into muffin cups. Add 1 Tablespoon jelly in center of batter, being carefully to keep jelly from sides. Spoon remaining batter over jelly.
To make topping:
Stir together flour, sugar, and cinnamon. Cut butter into 1/2 inch cubes and put on top of mixture. Mix into dry ingredients until it resembles course crumbs. Sprinkle topping mixture over muffins.
Bake 25-30 minutes or until lightly browned.
Cool on wire rack 5 minutes before removing from pan. Store airtight at room temperature.
The one problem I have with these muffins is that they do not cut well. As the topping bakes crunchy, it tends to crumble when cut.
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