Saturday Morning

We are still adjusting to the early school mornings and figuring out what to eat on school days.  I am working hard to provide high protein breakfasts so Charlotte will make it to lunchtime at school.  This weekend we tried making a peanut butter & jelly muffin.  The muffin tastes like a peanut butter cookie with a jam center and call for a glass of milk on the side.

Peanut Butter & Jelly Muffins

1 cup white flour

1 cup wheat flour

1 1/2 tablespoons white sugar

1 tablespoon baking powder

3/4 cup peanut butter (or any nut butter)

1 large egg

1 cup milk, keifer, or buttermilk


Mix flour, sugar, baking powder in a large mixing bowl.

In a smaller bowl, mix peanut butter and egg. Slowly add milk.
Fold the wet ingredients into the dry until just mixed.  The result will be stiff and dough-like.

Spoon into muffins tins, filling half way, to start.  Use your finger to make a space for jam amd fill each with a scoop if jam in the center of each muffin.  Press a smaller amount of dough on too if each to seal in the jam.

Bake 20 minutes in a 350 degree oven.

Recipe inspired by “Muffins.  Sixty Sweet and Savory Recipes…From Old Favorites to New,” by Elizabeth Alston

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