Recipe Background
Peanut butter and jelly for breakfast! Isn't that just a beautiful thought? Well, PB & J Muffins also have a beautiful taste. Creamy peanut butter is baked right into the tender and nourishing muffins, so you won't miss even a little of that classic nutty flavor. Bursts of fresh grapes bring the jelly to the party, as does the simple but sticky-sweet jam glaze on top! PB & J Muffins are America's favorite sandwich in a brand-new breakfast form!
Peanut butter and jelly for breakfast! Isn't that just a beautiful thought? Well, PB & J Muffins also have a beautiful taste. Creamy peanut butter is baked right into the tender and nourishing muffins, so you won't miss even a little of that classic nutty flavor. Bursts of fresh grapes bring the jelly to the party, as does the simple but sticky-sweet jam glaze on top! PB & J Muffins are America's favorite sandwich in a brand-new breakfast form!
Ingredients
- 1 cup whole bran
- 1 cup whole-wheat flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- kosher salt to taste
- 1/4 cup unsweetened applesauce
- 1/2 cup buttermilk
- 1/4 cup olive oil
- 1 large egg
- 1 cup small red grapes optionally chopped
- 10 teaspoons creamy peanut butter
- 1 tablespoon water
- 1/4 cup jam of your choice
Directions
- Preheat the oven to 350 degrees F.
- Line 10 of the cups in a 12-cup muffin tin with paper liners.
- In a medium bowl, add the wheat bran, the flour, the sugar, the baking powder, the baking soda, the cinnamon, and the salt and whisk to combine.
- In a large bowl, add the applesauce, the buttermilk, the oil, and the egg and whisk to combine.
- Add the flour mixture to the applesauce mixture and mix until just combined into a batter.
- Add the grapes to the batter and fold to combine.
- Evenly divide 1/2 of the batter among the paper-lined muffin cups.
- Top each of the batter layers with 1 teaspoon of the peanut butter.
- Add the remaining batter evenly over the peanut butter layers in the muffin cups.
- Bake until a wooden pick inserted into the center of one of the muffins comes out clean, about 25-27 minutes.
- Allow the muffins to cool in the pan for 5 minutes.
- Transfer the muffins from the tin to a wire rack.
- In a small bowl, add the water and the jam and whisk to combine.
- Serve the muffins drizzled with the jam mixture.
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