Peanut butter and jelly sandwiches have a few great classic combinations, one of my favorites being bananas. Combining these flavors into muffin form seemed like a great idea so I made the mix for banana muffins and filled each with a scoop of peanut butter and strawberry jam. The result was moist and flavorful banana muffins with an unexpected twist.
(Recipe adapted from Better Homes and Gardens ‘New Baking Book’)
1 3/4 cups all-purpose flour
1/3 cups sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 beaten egg
1/4 cup cooking oil
1/2 cup milk
3/4 cup mashed bananas
Strawberry Jam (or any other jam or jelly you have in your refrigerator)
1 banana, sliced thin
1. Combine flour, sugar, baking powder and salt in a mixing bowl. Make a well in the center of the dry mixture.
2. In another bowl, combine egg, milk, and oil. Add the egg mixture to the dry mixture along with the mashed bananas. Stir just until moistened, batter should be lumpy.
3. Spoon batter into greased muffin pan. Fill each about 1/3 of the way up then add a small scoop of peanut butter and jelly. Add another small scoop of the batter on top on the peanut butter and jelly so that it stays in the center of the muffin. Then add a thin slice of banana to each muffin before putting the trays into the oven.
4. Bake in 400 degree oven, about 10 minutes for mini-muffins, 20 minutes for regular sized muffins, until a toothpick inserted in the center comes out clean. Cool on a wire rack and serve with butter or any other great peanut butter and jelly combination, like honey.