#shorts
INGREDIENTS
●2 cups flour
●⅔ cup granulated sugar
●1 tbsp baking powder
●¼ tsp salt
●⅓ cup vegetable oil
●2 large eggs
●1 cup milk
●1 cup creamy peanut butter
1 cup strawberry/raspberry jam
METHOD
Pre-heat oven to 165°C
Spray your muffin tin with non-stick spray. This is helpful because the jam can overflow while baking.
Line your muffins tin with cupcake liners
(I'd recommend you use the liners as my muffins were stuck to the sides)
Add the milk, eggs, oil, and peanut butter in a large bowl. Using a large spoon/whisk combine until well-mixed.
Add all of the dry ingredients (flour, sugar, baking powder, and salt) into the bowl with wet ingredients, and mix well till combined
Using a small ice cream scoop sprayed with non-stick, add a layer of batter to the bottom of each cupcake liner.
Add a dollop of jelly to the top of the batter
Add an additional layer of batter to the top of the jelly.
Place inside the preheated oven on the center rack. Bake at 165°C for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean (without wet batter. Jelly may stick to it, which is okay.)
STORAGE
Store these muffins in the refrigerator in an air-tight container for up to 5 days for best taste.
Seal them in an airtight container or freezer bag and remove as much air as possible. Place them in the freezer and store them for up to 3 months.
To reheat from frozen, allow muffins to thaw at room temperature. A quick 20 seconds in the microwave can warm these up.
Recipe makes 24 standard size or 6 jumbo muffins like in the video....make sure to insert a skewer or toothpick to check if they are ready(just to be certain, as the large muffins might take longer)