My seven-year old loves PB&J. I find this endearing, since my other two are all about the yogurt-crackers-fresh-fruit kind of lunch in their lunch boxes. Something about PB&J feels nostalgic. Sentimental. And I love it.
So I tee up PB&J just for my seven-year old, in all of its forms (and there are many!). It’s our “thing,” and I milk every opportunity I can find to bond with her over this tried-and-true lunchtime staple. These muffins are fun to make, mostly because she likes to do the dollop of jelly all on her own!
1 cup all purpose flour
1/3 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup vanilla yogurt
3 tablespoons creamy peanut butter
2 tablespoons canola oil
3 tablespoons strawberry or grape jelly
In a large bowl, combine the flour, brown sugar, baking powder, baking soda and salt. In a small bowl, beat the eggs, yogurt, peanut butter and oil on low speed until smooth. Stir into the dry ingredients just until moistened.
Fill greased or paper-lined miniature muffin cups half full. Top each with 1/4 teaspoon jelly and remaining batter.
Bake at 400 for 10-12 minutes or until golden brown. Cool for 5 minutes before removing from pan to wire rack. Yield: 2 and 1/2 dozen mini muffins.