PB&J Muffins

These are definitely my new favorite muffins. Peanut butter and homemade blackberry jam in muffin form, my mouth waters at the thought alone. Sigh. While they didn't come out of the pan very well they were definitely delicious, although if you don't have some milk to drink with them, you are pretty much doomed.Peanut Butter and Jelly Muffins
From Culinary Concoctions by Peabody

2 cups all-purpose flour
¾ cup sugar
2 tsp baking powder
1 tsp salt
¾ cup peanut butter
1/3 cup plus
2 TBSP Mascarpone cheese
1 tsp vanilla
1 cup whole milk
1 egg, well beaten
1 small jar seedless blackberry jelly(or any jelly of your choice), you will have leftovers

Preheat oven to 350F.Sift together the flour, sugar, baking powder and salt into a mixing bowl.Add peanut butter and Mascarpone cheese. Mix until well incorporated.Add the milk, egg and vanilla. Mix until well incorporated.Grease and flour a standard muffin pan(I used square ones). Fill each muffin tin up 1/3 of the way full. Add a large TBSP of blackberry jelly. Spread it around with your fingers. Cover the jelly with peanut butter dough. They do not rise very much so you can fill the muffins to almost the top of the muffin hole(leave a little room).Bake for 20-25 minutes. Test to see if done by using a wooden skewer and inserting it in the middle of the muffin. If it comes out clean(there will be jelly on it though) then you are good to go.

If you want to add glaze like I did it is simply 1/3 cup seedless blackberry jelly melted in a saucepan and then add 1 cup powdered sugar. Pour over muffins.

Snickerdoodle Muffins

I saw this recipe for Snickerdoodle muffins and decided that I needed to try it. Not because I have any problem with eating cookies for breakfast, but because if it is in a muffin form, I will feel slightly less guilty about it. They were pretty good, but it has been a while since I had an actual Snickerdoodle cookie, so I can't remember if the muffins are close to what the actual cookie tastes like. I think what I need to do is make these muffins AND the cookies and then eat them at the same time, to compare and contrast - for breakfast of course.

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Snickerdoodle Muffins

(From Culinary Concoctions by Peabody)

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2 sticks unsalted butter

1 cup sugar

2 tsp vanilla

2 eggs

¾ tsp baking soda

¾ tsp baking powder

¾ tsp cream of tarter

¾ tsp freshly grated nutmeg

1 and ¼ cup sour cream

2 and ¼ cups all purpose flour

1 cup sugar and 2 TBSP cinnamon mixed together for rolling

1.Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.

2.In a separate, mix together the flour, baking soda, and baking powder and cream of tarter.

3.Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.

4. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place muffin in to muffin tin.. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.