I am going to take a break from the pumpkin madness and present you with PBJ muffins. There is going to be plenty of pumpkin, gingerbread, fruitcake, and spices heading your way over the next couple months. Enjoy some PBJ.....
These are truly a PBJ muffin, and constructed kind of different than a normal muffin. These have a cookie crust bottom.
Have you ever been working along in the kitchen, create a masterpiece, and then realize that you did not add any kind of sweetness (sugar) to the recipe? Holy COW!! I forgot to add sugar to these muffins. DUH! Every muffin has to have sweetness, but these are perfect without it. And just think, I saved you how many calories?
For the cookie crust on the bottom I used 6 Nutterbutters and 6 Maple Leaf cookies. The Maple Leaf cookies came from Canada. There is no better cookie ever, and when my mom vacations there I always request that she bring back some of these cookies. These cookies make me get lost in the moment, and before I know it, I have eaten the whole bag (except for 6 obviously).....OOPS!
This is how I added the peanut butter.....I melted it. I think melted peanut butter is absolutely gorgeous, and yes I get turned on easy by food (just ask my fiancee). Melted peanut butter is just so creamy, and dreamy looking.
I folded the melted peanut butter into the muffin batter. And speaking of the batter, it will be very, very thick when you mix everything together. But don't worry, it will bake-up beautifully.Press the cookie crumb mixture (about 1 TBS) in the bottom of the muffin pan. I used paper liners, but you don't have to. And this recipe makes an even 12. Make sure you save enough crumbs to sprinkle on the tops before baking.
For the jelly or jam I used homemade strawberry freezer jam. After you place the muffin batter in the cups, place a teaspoonful of jam on the tops. I kind of made a hole in the batter with my spoon while placing the jam on top. That way it kind of goes down in the middle of the muffin also. Sprinkle the remaining cookie crumbs on top, and wha-la.....they are ready to be baked.
Gorgeous, gorgeous muffins!!
One thing I did find out about these muffins, and I am going to *note* this for you....This is one muffin that is not good warm. Can you believe it? A muffin that does not stand the warm test.....Nope, they taste better when they are absolutely cool. All the flavors meld together in one great tasting cool muffin. So make these before you go to bed, and you will have a great coffee muffin for in the morning (with less sugar).....
This recipe is linked to:
1 1/2 c. cookie crumbs of your choice (12), (I think chocolate cookie crumbs would be great too)
2 TBS sugar
1/3 c. butter, melted
2 c. bread flour
1 TBS baking powder
1/2 tsp. salt
3/4 c. milk
1/3 c. canola oil
1/2 c. peanut butter
Strawberry jam (by the tsp.)
Preheat oven to 400 degrees F.
In a bowl, combine cookie crumbs and sugar. Stir in melted butter; set aside. In another bowl, combine the flour, baking powder, and salt. Whisk together egg, milk and oil; stir into the dry ingredients just until moistened (don't forget that you never want to over-mix muffin batter). Place peanut butter in a microwave-safe bowl. Cover and microwave on high for 20 - 30 seconds or until softened. Fold into batter. Press about 1 TBS cookie crumbs into the bottom of 12 ungreased muffin cups (I used paper liners). Divide batter evenly between cups. Press 1 tsp. strawberry jam into the tops of the muffin batter. Sprinkle with remaining cookie crumbs. Bake for 15 - 18 minutes or until wooden pick tests clean. Cool for 10 minutes before removing to a wire rack.