Well I guess I got a little “out of hand” according to FB. 😉 I was promoting the relaunch of FoodBlogLife along with the fabulous giveaway for a $50 Amazon gift card (run and check it out). I thought I was being careful to avoid the “FB Police” but alas I was booted out and informed I would have a 15 day sentence for spamming!
It is quite ridiculous and that is all I will say about that because it is just too absurd for a social media site meant for sharing to keep people from doing just that. Anyway, I will take this moment to mention again that FoodBlogLife is a site that I work on that is my hubby Mike’s creation of a community site for food bloggers. It is a great way to connect with other food bloggers you can learn from and create friendships with. Now for the recipe!
It is always entertaining when the lovies help in the kitchen. I had two Sous chefs working with me in the kitchen this time around. I really love their enthusiasm but it can get tricky. My little Mister began bursting into tears in between each of his turns to help which was not especially fun but luckily it was short lived.
I believe the little child in us has to be tended to now and then. This muffin will take you back to childhood lunches for sure. Speaking of lunches this would be a great snack for the lunchbox for the lovies. So go bake a batch and add a little fun to your day.
I will leave you with a little “sneak peek” into next week’s recipe. I was contacted recently by Mandarano who was so wonderfully kind as to offer me a bottle of their amazing Balsamic Glaze and Sauce to try out and share my creation with all of you. I have some very interesting idea contenders in mind. The winning recipe will be revealed next week. All I can say is the sauce is AMAZING and I can see putting it on almost everything.
- 2¼ cups all purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ⅔ cup brown sugar
- 6 tbsp butter, melted and cooled
- ¾ cup peanut butter
- 2 large eggs
- 1 cup milk
- approx ⅓ cup jam (any kind. I like raspberry)
- Preheat oven to 375F and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, salt and brown sugar.
- In a medium bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth. Pour into flour mixture and stir until just combined.
- Fill each cup of the prepared muffin tin about halfway up with batter. Top each with a heaping teaspoon of jam and cover with remaining batter. Each muffin cup (of a standard 12-cup muffin tin) should be filled to the top.
- Bake for 17-20 minutes, until a tester comes out clean and the top of the muffin springs back when lightly pressed.
- Cool on a wire rack.