Shh! It’s early and I mean early, Sunday morning. I dreamt I was floating on a peanut butter cloud. It was so dreamy and delicious. I woke up to the sound of Kona crying to be let out. I decided going back to sleep wasn’t going to work. I couldn’t get peanut butter out of my mind. I had to make something that had peanut butter in it. And I wanted it for breakfast. So I quietly made these incredible muffins. Two retro flavors that will always go great together. If they all sleep long enough, there just might not be any muffins left when they all wake up.
This recipe is adapted from Chef Mom, She Knows
Makes 16 large muffins
3 PP per muffin
- 1 3/4 cup all-purpose flour
- 1/4 cup sugar
- 1/4 cup packed brown sugar
- 1 tablespoon baking powder
- Pinch of salt
- 1-1/4 cup low-fat milk
- 1/3 cup peanut butter
- 1 egg
- 2 tablespoons vanilla flavored Chobani yogurt
- 1 teaspoon vanilla
- 1/4 cup sugar-free blueberry preserves
Preheat oven to 375
Line a muffin tin with paper cups. Set aside.
Whisk flour, sugars, baking powder and salt in a large bowl.
In a separate bowl, mix milk, egg, yogurt, peanut butter and vanilla extract together.
Add flour mixture to the wet mixture and combine.
Spoon batter into the muffin cavity, filling only 1/3 way full. Scoop about a teaspoon of preserves onto the batter. Top the preserves with an additional scoop of batter.
Bake for 18 – 22 minutes, or until muffins are golden brown
I snuck in a cup of Mexican Cocoa. Next time, I will make my own blend.
Enjoy your Sunday! Next time, Peanut butter and jelly baked donuts.