Pbj Mini Muffin Sandwiches Recipes

PB&J MINI MUFFIN SANDWICHES

Steps:

• Preheat oven to 350 degrees Fahrenheit. Spray the cups of a 24-cup mini muffin pan with nonstick spray or grease well with a little oil.
• In a large bowl, stir together the flour, baking powder, and salt.
• In a medium bowl, whisk together the peanut butter, egg, and sugar until smooth. Add the milk and vanilla and mix.
• Pour the wet ingredients over the dry ingredients. Stir with a whisk just until smooth. Don't overmix as that can lead to tough muffins! No one wants tough muffins.
• Bake 8-10 minutes, until the tops spring back when you poke them and a toothpick inserted into the center comes out dry.
• Remove from oven and place on a rack to cool for about 5 minutes. Using a butter knife to help pry the muffins out of their cups, gently remove the muffins and place them on a wire rack to cool completely, about 20 minutes.
• Cut muffins in half, spread on 1/2 teaspoon of jam on the insides of each bottom half, and then replace the top.
• Muffins keep in an airtight container at room temperature for 2-3 days.

PEANUT BUTTER AND JELLY MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk both flours, the baking powder and salt in a large bowl. Whisk 1/3 cup peanut butter, the milk, brown sugar, melted butter, vanilla and eggs in a medium bowl; stir into the flour mixture until just combined.
• Divide the batter among the muffin cups, filling them three-quarters of the way. Tap the bottom of the pan lightly on the counter to smooth out the batter. Bake until the muffins are lightly browned and a toothpick inserted into the center comes out clean, about 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.
• Using a melon baller or teaspoon, scoop out a shallow hole in the middle of each muffin. Melt the remaining 2/3 cup peanut butter in the microwave until loose, stirring halfway through, 45 to 60 seconds. Spread the peanuts on a plate. Dip the top of 1 muffin in the melted peanut butter, letting the excess drip off, then dip it in the chopped peanuts to coat. Transfer to the rack and repeat with the remaining muffins.
• Spoon 1 heaping tablespoon jelly or jam into the hole in each muffin. Let set 5 minutes.

PB&J CUPCAKES

Steps:

• Heat oven to 350°F. Place mini paper baking cup in each of 32 mini muffin cups. Grease or spray paper baking cups.
• In large bowl, mix flour, baking powder and salt; set aside.
• In separate bowl, beat peanut butter, egg and sugar with whisk until combined; beat in milk.
• Using whisk, beat wet ingredients into dry ingredients until just combined (do not overbeat).
• Fill paper baking cups 2/3 full with batter.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove to cooling rack. Cool completely, about 30 minutes.
• Meanwhile, beat frosting ingredients with whisk until smooth and well combined.
• Spread each cupcake with frosting.

PEANUT BUTTER 'N' JELLY MINI MUFFINS

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder, baking soda and salt. In a small bowl, beat the eggs, yogurt, peanut butter and oil on low speed until smooth; stir into the dry ingredients just until moistened. , Fill greased or paper-lined miniature muffin cups half full. Top each with 1/4 teaspoon jelly and remaining batter. , Bake at 400° for 10-12 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

PB & J MUFFINS

Steps:

• Preheat oven to 400º.
• Spray paper muffin cups with nonstick cooking spray.
• In a large bowl, combine flours, baking powder, baking soda, and salt.
• With two knives or a pastry blender, cut in peanut butter until coarse crumbs form and mixture is no longer powdery.
• Add milk, honey, carrot, zucchini, eggs, and oil; stir until well moistened.
• Spoon about 2 tablespoons batter into each muffin cup.
• Top each with about 1 teaspoon fruit preserves.
• Cover with remaining batter.
• Bake 15-20 minutes, until toothpick inserted in center comes out clean.

MINI PB&J CHEESECAKES

Steps:

• Preheat oven to 350°. In a small bowl, beat peanut butter and sugar until blended. Beat in egg. Press 2 teaspoons mixture into each of 32 paper-lined mini-muffin cups., For cheesecake layer, in another bowl, beat cream cheese and sugar until smooth. Beat in egg and vanilla. Spoon a scant 2 teaspoons cream cheese mixture into each cup. Drop jelly by 1/4 teaspoonfuls over tops. Cut through batter with a toothpick to swirl., Bake 12-14 minutes or until centers are set. Cool completely on a wire rack., If desired, mix confectioners' sugar and enough cream to reach desired consistency; drizzle over cheesecakes. Refrigerate until serving.

PB AND J MUFFINS - SNEAKY CHEF

Steps:

• Preheat oven to 350 degrees and line a muffin tin with paper liners.
• > In a mixing bowl, whisk together the flour, baking powder, baking soda and salt; set aside. In another large bowl, whisk together the eggs and sugar until well combined, then whisk in the oil, Orange Puree and peanut butter. Fold the dry ingredients into the wet and mix until flour is just moistened (don't over-mix or the muffins will be dense).
• > Scoop about two tablespoons of batter into the large muffin cups until half full. Place a heaping teaspoon of jam in the center of each muffin. Cover the jam with another 2 tablespoons or so of batter, filling the cups just over the top. If you're using mini muffin cups, scale back quantities to fit into the smaller sized cups.
• > Bake for 25 to 30 minutes, until the tops are golden brown.