“It’s peanut butter jelly time…”

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Going back to the topic of comfort foods which I posted about a few days ago, I failed to mention what mi mama’s answer was to the question of what her idea of the perfect comfort food would be. It’s not quite as exciting or complicated as macaroni and cheese (although, neither is she) but I think it still deserves some merit as some out there may actually agree with her. She answered very quickly and without hesitation, “Peanut Butter and Jelly!!!”  And when she says PB&J she’s referring to the Jif creamy peanut butter with Welch’s grape jelly slathered on two pieces of Wonder bread type of sandwich. Nothing gourmet or fancy, like you might see nowadays on some restaurants’ menus or websites. In fact, she stills requests this sandwich every now and then, upon which I go off on a rampage and start preaching to her about all the preservatives that are in Wonder bread and all the high-fructose corn syrup in Welch’s jelly and all the partially hydrogenated oils in Jif peanut butter. That usually changes her request pretty quickly, as I know using big words like “hydrogenated” tends to scare her. Still, I sometimes feel bad for not catering to her requests so easily as I do mi papa’s (what can I say, his lap is bigger and warmer than her’s). So the other day I decided to surprise her by coming up with a new recipe completely devoted to her. It’s not a Wonder bread peanut butter and jelly sandwich, but it’s definitely the next best thing as far as taste and, for sure, more healthy.

Peanut Butter and Jelly Muffins

1 cup all-purpose flour

1 cup whole wheat flour

1/4 cup brown sugar

1/4 cup granulated sugar

1 tbsp baking powder

1/2 tsp salt

1 1/4 cups milk

1/2 cup peanut butter

1 large egg or 1/4 cup egg substitute

2 tbsp applesauce

1 tbsp canola oil

1 tsp vanilla extract

1/4 cup fruit-sweetened jam, any flavor

Directions:

1) Preheat oven to 400 degrees. Spray a 12 cup muffin pan with Pam or line with muffin cups.

2) Combine flours, sugars, baking powder and salt in a large bowl with a wire whisk. Make a well in the center and set aside.

3) Combine milk and next 5 ingredients (through vanilla) in another bowl. Add to flour mixture and stir until just combined.

4) Fill each muffin cup half full with batter. Add 1 tsp of jam to each and then spoon remaining batter on top to cover completely.

5) Bake 20-25 minutes before removing from oven. Allow to cool 10 minutes before removing to wire rack.

6) Enjoy as an afternoon snack, easy breakfast-on-the-go or even as a healthy after dinner treat with a warm glass of milk (or Schnapps, depending on your mood and/or taste buds). Delicioso!

Mi mama went completely over the moon for these muffins and was so happy that I finally created a healthified version of her all-time favorite comfort food. According to her, it was exactly like a PB&J but in muffin form. Yes, sweet mamacita. That it is… That it is.

Now if you’ll excuse I must be going. I need to go finish packing her lunch pail for the day (complete with PB&J muffins, of course).

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