PB&J muffins | Wholewheat Peanut Butter & Jam muffins | Breakfast muffins

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A generous slather of Peanut butter in one slice, a dollop of fruit jam on another slice, an optional smear(not in my case) of nutella, a few slices of banana slid in between, bread buttered and toasted to perfection is what I call a tummy-satisfying breakfast. Though it never makes for a guilt free indulgence, I love to have once in a month and mostly on Fridays - a celebration that the week is coming to an end, a celebration that its gonna be late night sleeping and late morning waking up for the next two days. Whenever I make this for myself, Mr.A opts for a simple cereal breakfast. Says even seeing me taking bites of this calorie-ladden sandwich is enough to make him go full in the tummy. That is how I love PB&J sandwiches.

I wanted to feed this awesome combo to DH just so that he could get the hang of it and that is when I started searching for recipes which incorporate these two ingredients into one awesome recipe. The recipe search led to Google throwing leads to PB&J muffins or cupcakes and following them led me to make these for our breakfast. One thing that I like about breakfast muffins is that you can make them the previous night, chuck it into the fridge and you don't have to break your head over what has to be done for BF.

I wanted to make these on the healthier side as Mr.A is calorie conscious at-times and so I used whole wheat flour. That made the muffins on the heavier and chewier side and so do-not forget to pour milk into your favorite mug before grabbing a muffin. I split it, toasted it slightly, smeared some more jam and served it for breakfast. The salty peanut butter complemented well with the sweet jam and HE loved it.

~*What U Need*~ Whole wheat flour - 3/4 cup All purpose flour - 1/4 cup Peanut butter - 3/8 cup Honey - 2 tbsp Egg - 1 Oil - 2 tbsp Milk - 1/2 cup Sugar - 2-3 tbsp Baking powder - 1 tsp Salt - a pinch Mixed fruit jam - 2 tbsp or more

How I Made it:
Preheat oven to 175C. Line a muffin pan with liners. Whisk dry ingredients in a bowl. Stir peanut butter and honey till smooth.

Add oil, sugar, egg, and milk and whisk till well blended.

Combine peanut butter mixture with dry ingredients, stir just until moistened. Using an icecream scoop, fill muffin cups till 1/3 full. Spoon 1 tsp jam in centre of each. Top with batter. Bake for about 20 minutes or until golden brown. Place pan on wire rack to cool, about 5 minutes. Remove muffins to rack and allow to cool for at least 10 minutes.

Enjoy with more jam and a cup of milk.

** My Notes:
** I used smooth PB. But you can use chunky too.
** If you are not a peanut butter girl like me then use nutella.
** These are low fat and using whole wheat makes them on the heavy side.
** These make great breakfast muffins.
** U colud use homemade strawberry preserve too.

So thats it Folks...
With Love,

Signs off!!!

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