Tag Archives: Peanut butter

Peanut Butter & Jelly Muffins

Hello and welcome to National Peanut Butter Day! Really, there is a food holiday for every day of the year and while it would be super fun to celebrate all of them with you, unfortunately a busy job and an even more busy toddler won’t allow that right now. But to me, National Peanut Butter Day can’t be missed so we will observe it accordingly. My favorite peanut butter dishes include anything with chocolate and peanut butter, red curry peanut noodles and any other noodle dish with peanut butter, and heck, just eating peanut butter straight from the jar (my son seems to have picked up on that habit already. Oops). But the epitome of classic peanut butter-ness is that childhood standard, peanut butter and jelly. I still love to bring PB&J to work for lunch every so often. The savory creamy peanut butter mixed with sweet and smooth jelly is a perfect melding of flavors. So why not in a muffin form? Yes, why not? I love making my family muffins for breakfast on the weekend and trying out new recipes. PB&J muffins sounded like a great plan.

Peanut Butter & Jelly Muffins

I used both all-purpose and whole wheat flour, allowing for a hearty bread-like flavor to the muffins. I combined the flours with the other dry ingredients, then added milk, creamy peanut butter, egg, vanilla, and melted butter and stirred until just moistened.

After filling the muffin tins halfway…

Peanut Butter & Jelly Muffins

I dropped a spoonful of jelly onto each muffin. The peach jelly on the left was homemade by one of our friends. So good! Hopefully she’ll give me the recipe so I can share it with you.

Peanut Butter & Jelly Muffins

I then covered them with the remaining batter.

Peanut Butter & Jelly Muffins

I baked them for 20 minutes, then was able to enjoy peanut butter & jelly in one perfect bite of muffin. Just a hint…proceed with caution when digging in…the jelly stays hot for a while. Then close your eyes and chew. You’ll think you are chowing down on a regular old PB&J but surprise, it’s a muffin!

Peanut Butter & Jelly Muffins

Peanut Butter & Jelly Muffins

Follow The Dinner Pages–I have another amazing peanut butter recipe coming soon, this one with CHOCOLATE!! So stay tuned!

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Peanut Butter & Jelly Muffins (adapted from Cooking Light Annual Recipes 2008)

Yield: 12 muffins

nonstick cooking spray

1 cup all-purpose flour

3/4 cup whole wheat flour

1/4 cup granulated sugar

1/4 cup packed dark brown sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 1/4 cups skim milk

1/2 cup creamy peanut butter (the original recipe recommended against using “natural” peanut butter–it said it wouldn’t rise adequately. I have 5 different types of peanut butter at my house but for this recipe I used Peter Pan honey roasted creamy peanut butter instead of natural)

1 large egg

2 tablespoons butter, melted, and slightly cooled

1 teaspoon vanilla extract

1/4 cup jelly/jam of choice (I used some strawberry and some peach)

Directions:

1. Preheat the oven to 400F and coat the muffin tin with nonstick cooking spray.

2. In a large bowl, combine the flours, sugars, baking powder, and salt. Set aside.

3. In another bowl, combine the milk, peanut butter, egg, butter, and vanilla. Make a well in the dry ingredients and pour in the wet ingredients. Stir together until just moistened.

4. Fill each muffin cup about halfway with batter. Spoon approximately 1 teaspoon of jelly atop each muffin. Cover the muffins with the remaining batter.

5. Bake for 20 minutes. The muffin will spring back lightly when touched. Let cool in the pan for 5 minutes.

Per serving: 188 calories, 7 grams fat (calculated from myfitnesspal.com; all nutrition information is approximate)

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Red Curry Peanut Noodles

Mmmmmm…peanut butter. It is really good on everything! So clearly peanut noodles are amazing, I mean, pasta plus peanut butter…what could be bad? I found this recipe in the 2009 Food & Wine Cookbook and was intrigued by the addition of red curry paste to classic peanut noodles. After making it, I was pleased to see that it worked really well. The curry paste added a little bit of spice to this dish but with the amount I used, I wouldn’t really call this a spicy meal. If spice is your thing, you might want to add more curry paste, crushed red pepper, or Sriracha to spice it up. I added shredded chicken to the noodles to make this more of a meal than a side. Using a supermarket rotisserie chicken saved time and made this a quick weeknight dinner, which I really needed, since I had to use the time I saved that night to make Peppermint Blondies for my son’s teacher. If you prefer to make a vegetarian dish, tofu would work well instead of chicken, or just enjoy the peanut noodles on their own. They’re supposed to be served cold but I love them hot as well!

Red Curry Peanut Noodles

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Red Curry Peanut Noodles (adapted from Food & Wine Annual Cookbook 2009)

Yield: 4 servings

3/4 pound spaghetti (I used a mixture of whole wheat and regular)

1/2 cup creamy peanut butter

1 1/2 tablespoons fresh lime juice

1 tablespoon red curry paste

1/3 cup lower sodium chicken broth

1/4 cup plus 2 tablespoons fresh cilantro leaves, divided

kosher salt, to taste

1 cup shredded chicken

2 green onions, white and green parts thinly sliced

1 cup matchstick carrots

1/3 cup coarsely chopped salted roasted peanuts

Directions:

1. Boil a large pot of salted water. Once it is boiling, add the spaghetti and cook according to package directions, until it is al dente. Drain the pasta and rinse under cold water.

2. In a food processor (a 2 cup mini food processor is large enough), pulse together the peanut butter, lime juice, red curry paste, broth, and 1/4 cup cilantro until pureed. Season with salt, to taste.

3. In a large bowl, add the drained and rinsed spaghetti to the chicken, onions, and carrots. Mix in the sauce and toss to combine.

4. Garnish with the remaining cilantro leaves and the chopped peanuts.

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Banana Peanut Butter Chocolate Chip Muffins

Today my husband and I ran our third annual Turkey Trot 5K (and our son slept through his second annual race). Afterwards I wanted something warm and (relatively) healthy for brunch and with some overripe bananas on the counter (plus an extra banana from the race), what better than to make some banana bread?! My son was a huge fan of the pumpkin muffins I made last weekend so I decided to go with muffins again, instead of traditional banana bread, plus muffins are faster to bake and get onto the table.

After preheating the oven to 375F and prepping my muffin tin with nonstick cooking spray, I combined the dry ingredients, all-purpose flour, salt, baking powder, cinnamon, ginger, cloves, allspice, and a pinch of nutmeg in a large bowl. I made a well in the center and added the wet ingredients, melted butter, honey, milk, an egg, and peanut butter. To that I added a cup of mashed banana (it was about 2 and a half bananas but would depend on the banana size). After it was all combined until just moistened (still a bit lumpy), I stirred in half a cup of chocolate chips.

I divided the batter among the dozen muffin cups and baked for 20 minutes, until a knife stuck into the center came out clean. It was such a tasty combination of flavors for our post-race brunch. And my son woke up from his nap just in time to enjoy the muffins with us. Happy weekend everyone!

banana peanut butter chocolate chips muffins

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Banana Peanut Butter Chocolate Chip Muffins (adapted from How to Cook Everything)

Yield: 12 muffins

nonstick cooking spray (or paper liners for the muffin tin)

2 cups all-purpose flour

1/2 teaspoon salt

1 tablespoon baking powder

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 teaspoon ground allspice

pinch of ground nutmeg

3 tablespoons melted unsalted butter

1/4 cup honey

1 large egg

1/4 cup milk

1/4 cup creamy peanut butter

1 cup mashed overripe bananas (2-3 bananas)

1/2 cup semi-sweet chocolate chips

The Recipe

1. Preheat the oven to 375F. Coat muffin tin with nonstick cooking spray.

2. In a large bowl, combine the flour, salt, baking powder, cinnamon, ginger, cloves, allspice, and nutmeg.

3. Make a well in the center of the dry ingredients and to that, add the melted butter, honey, egg, and milk. Next add the bananas. Stir together with a fork or wooden spoon until fully combined and just moistened. It will be somewhat lumpy. Mix in the chocolate chips.

4. Bake in preheated oven for 20 minutes, or until a knife inserted into the center comes out clean.

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