No. Really. Peanut Butter & Jelly in muffin format.

These can be tricky. The dough is heavy, but it needs that density to carry the jelly.

I have tried layering, filling, and topping. If it’s a larger muffin, injecting them after they’re baked will work. Sandwiching the jelly between layers of dough might work with a liner, but I hate them. And without one it will run out the sides and make de-panning very difficult. But, for a standard 3 ounce muffin, I make a well in the top and fill it up before baking. You may be tempted to thin the dough but, it will not give better results.

PB & J Muffins

Ingredients

2 cup All Purpose Flour
2/3 cup Sugar
1 tsp Baking Soda
2 tsp Cream of Tartar
2 Tbs Egg Replacer
1 1/2 tsp Salt
1 cup Almond Milk
1 cup Peanut Butter
1/3 cup Vegetable Oil
1/2 cup Jelly or Jam

Instructions

Sift together dry. Stir together wet. Mix until just until all the flour is moist.
Scoop into tins and make a well in the middle of each one. Soften the jelly in the science oven and fill the wells.
Bake at 350 degrees for 35 minutes and test with a toothpick. It should come out clean.

Notes

First attempt was layer jelly and dough in the tin. This could work with a liner.
But, I could never get a side seal and the jelly makes them difficult to get out of the pan.
A 3 ounce muffin will not hold enough jelly. Injecting that size gives a poor muffin to jelly ratio.

Nutritional Information

Nutritional information reflects amount per ounce.
Calories 143
Total Fat (g) 7
Saturated Fat (g) 1
Cholesterol (mg) 5
Sodium (mg) 274
Total Carbohydrate (g) 17
Dietary Fiber (g) 1
Sugars (g) 8
Protein (g) 4