Wake up and shake up your boring breakfast routine with these yummy, comforting muffins. Peanut butter packs a protein punch to start your day off right. (Use natural peanut butter if desired.) Your favorite jam or preserves provides a sweet surprise inside.
This recipe was created by Pearl Taylor, sister of Lehman’s founder Jay Lehman, and a company employee for four decades. Pearl is such a great cook that our 55th Anniversary Cookbook (on sale this month) is dedicated to her with the following inscription:
A gracious hostess, Pearl has a great love of cooking and often shares her delicious creations with co-workers. Always upbeat, with a warm smile and an infectious laugh, she is a true pleasure to work with. Her kindness, generosity and caring disposition endear her to everyone she meets.
Thanks, Pearl, for being you (and for sharing the recipe). Read on…
Pearl’s PB&J Muffins
2 1/4 c. flour
2 c. brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1 c. peanut butter
1/2 c. margarine or butter
1 c. milk
1 tsp. vanilla
favorite fruit jam, jelly or preserves
In a large mixing bowl, stir together flour, brown sugar, baking powder and soda. Add peanut butter and margarine or butter; blend by hand or at a low speed with electric mixer until crumbly. Remove 1 c. crumb mixture and set aside. To remaining mixture in bowl, add milk, eggs and vanilla. Blend until moistened, then beat 3 minutes at medium speed.Â Spoon batter into greased or paper-lined muffin tins, filling each tin halfway. Spoon 1 tsp. jam, jelly or preserves into each tin. Finish filling with batter and sprinkle the tops with reserved crumbs. Bake at 350Â°F for 25-30 minutes or until tops are firm. Makes about 1 1/2 dozen muffins.