So I’ve had these frozen cranberries in my freezer forever and felt like I needed to use them finally. Obviously, they were coming out either in Jenn’s cranberry crack or in muffin form because I’m obsessed with muffins.
Since I had no cream cheese on hand, and I bake pretty much every Saturday now, muffins were the form of choice.
Although I did buy some walnuts, maybe the cranberry crack will happen soon…and maybe I’ll spread it on these peanut butter and jelly muffins.
I have wanted to do a PB&J muffin for a long time, too. I love peanut butter and jelly sandwiches, but I never buy jelly. I could probably fix that pretty easily, but my obsession with muffins trumps pretty much everything. So instead, I added a couple of berries and my homemade peanut butter to the mix!
I get a little disappointed later when I can’t bake on Saturdays. I didn’t bake last Saturday. Part of that was because I originally had a tutoring session at 10 AM that canceled last minute, and part. After all, Kyle asked if we wanted to watch a couple of episodes of The Walking Dead in bed with coffee. Who can say no to that?
I swear to you, this will be the last post about zombies. Until the next season of TWD comes out on Netflix in October, because we just finished season four.
Speaking of Netflix, who has started watching House of Cards? We have NOT – which is super surprising, given that when season two came out, we binge-watched the entire season the following day. I think we can also blame this on TWD and the fact that we went out to be social on Saturday night. We brought Mexican Lasagna (watch for this recipe next Tuesday!) over to a friend’s place and then went to the Mavs game. This was the first Mavs game that none of us drank any beer at – we felt like real grown-ups on our drive home.
The real reason I didn’t drink any beer was that I was holding out for a mimosa at our girl’s brunch on Sunday! 🙂 I”m working on cutting more alcohol out of my ‘diet.’ Not that I drink much of it these days – really just occasionally on the weekends. Weekday happy hours are a thing of the past. Waking up with a hangover and then trying to go to work is close to torture.
But if you do ever have to wake up hungover and you’re craving carbs like crazy – ya gotta make these PB&J muffins! I have to say I’m becoming a little impressed with my muffin making skills. These muffins rose SO well. It makes me strangely happy.
They have a dab of peanut butter folded into the top of them, and they’re packed full of blueberries and cranberries. I did one round of these with strawberries and blueberries, which turned out pretty fantastically, too. But the peanut butter on top is the BEST part! Better than streusel. I swear.
It’s time to bake!
PB&J Muffins
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Description
Although I did buy some walnuts, maybe the cranberry crack will happen soon…and maybe I’ll spread it on these peanut butter and jelly muffins.
Total recipe cost: $4.52 | $0.38 per muffin
Ingredients
- ¾ cup whole wheat flour – $0.13
- 1¼ cup all-purpose flour – $0.17
- 1½ teaspoon baking soda – $0.02
- ½ teaspoons baking powder – $0.03
- 7 packets of stevia – $0.70
- ½ teaspoon cinnamon – $0.03
- 2 eggs – $0.33
- ½ cup honey – $1.00
- ¼ cup coconut oil – $0.43
- ¼ cup non-fat Greek yogurt – $0.25
- 2 teaspoons vanilla – $0.10
- ½ cup almond milk – $0.20
- ⅓ cup frozen cranberries – $0.41
- ½ cup frozen blueberries – $0.50
- ¼ cup peanut butter + 2–4 tablespoons for topping – $0.22
Instructions
- Preheat oven to 425 degrees.
- Whisk together flours, baking soda, baking powder, stevia, and cinnamon.
- Melt coconut oil in the microwave for 30-60 seconds.
- In a large bowl, mix together eggs, honey, melted coconut oil, Greek yogurt, vanilla, and almond milk.
- Add dry ingredients to wet ingredients, and stir until just mixed. Stir in ¼ cup peanut butter. Stir in berries.
- Spray a muffin pan with non-stick spray, and fill muffins into 12 cups. Fold a bit of peanut butter into the top of the batter.
- Set oven temperature to 375, and put muffins in oven.
- Bake for 20-25 minutes, until tops are golden brown and an inserted toothpick comes out clean.
- Let cool a few minutes before removing from pan.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Baked Goods
Nutrition
- Serving Size: 1 muffin
- Calories: 205
- Sugar: 13 g
- Sodium: 312 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 35 mg
Want more muffins? You do. Trust me. Check out these tasty options!
Leave a Reply