Paula Deen’s PB&J Muffins


Yesterday I must have been feeling extra energetic. Not only had I been working all day long with hardly any breaks (laundry is piling up), but I was cooking the recipe for Food Star Friday and I always want to be extra particular about how I do that. My own recipes I tend to treat like Rachael Ray does…..just eyeball it…..a handful….a couple of glugs. But for Food Star Fridays recipes I want to be spot on so I can give you a genuine review of THEIR recipe, not my interpretation of it.

SO last night I was watching Food Network and Paula Deen was on. It was an episode called “Brunchin’ It” and  during that episode she made some PB&J muffins. Well, one of Kevin’s favorite things is a PB&J sandwich. So I jumped off the couch on a mission to make the muffins for him while he mowed the lawn. My plan, have them done and ready when he was finished.

I was sooo happy that I accomplished my mission! Just as he was finishing up the muffins were coming out of the oven. They might not be the prettiest muffins on the block, but they taste wonderful. Not a heavy peanut butter taste. If you want more of a peanutty flavor I would leave off the compound butter. But that compound butter is AWESOME on toast as well as those muffins!

Side note* make sure you read the recipe for the compound butter first. I didn’t and had to wait for the butter to get to room temperature before I could top the muffins.

PB&J Muffins

2 cups all-purpose flour
1/4 packed light brown sugar
2 tablespoons baking powder
1/2 teaspoon salt
1/2 cup plus 1 teaspoon creamy peanut butter
1 cup milk
1 egg, lightly beaten
3 tablespoons butter, melted
1/4 cup thick jam, such as seedless raspberry (I used blackberry)
1/3 cup honey roasted peanuts (I didn’t have these)
Compound butter, recipe follows
Preheat over to 350 degrees F. Spray 12-cup muffin tin with cooking spray.
In a food processor combine the flour, sugar, baking powder, and salt. Pulse in all of the peanut butter until mixture resembles coarse crumbs. Add milk, egg, and butter, pulse until combined. 
Distribute half the batter evenly among the 12 muffin cups. Drop a teaspoon of jam into each cup and then cover with the remaining batter. Top with chopped peanuts. Bake until light golden, 15 to 20 minutes. Transfer to a wire rack to cool. Serve warm or allow to cool completely. Spread compound butter on top. Store in an airtight container. The muffins will keep for 1 to 2 days.
Compound Butter

1 stick of butter, room temperature
5 tablespoons of your favorite fruit preserves
Combine ingredients together, chill until set.

About Bobbi Burleson

Mom to 2 kiddos and one little Westhighland Terrier. A So Cal girl at heart, I now live with my boyfriend/sous chef in the beautiful Pacific Northwest. I am a writer, recipe developer, photographer, and lover of wildlife, the out of doors, and scrapbooking. My philosophy is to hold those you love close and enjoy each and every moment you can. Oh, and eat mac and cheese, you can never have too much mac and cheese!

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