There were all kinds of options that I thought of, macaroni & cheese, meat & potatoes, chicken, etc. But there is probably little more quintessential; nothing that hearkens back to the classic time of childhood lunches in brown paper bags, sticky fingers, and cut-off crusts, more than peanut butter and jelly.
(Or PB&J if you’re cool like that).
So how do you re-invent PB&J? You don’t. Cause it’s perfect.
I’m always partial to Skippy Peanut Butter, strawberry jam (not jelly), smooshed between two pieces of Wonderbread. Others, I found, would toast the bread, artfully spread the peanut butter to prevent jelly from spilling out, toss the combo on a waffle iron, add fruit, add butter . . . It goes on.
(Actually, the butter thing reminds me of this neighbor kid who would always ask for a “peanut butter and jelly sandwich with no butter, please”.)
Instead of variations-on-a-sandwich, I decided to look for another vehicle for my PB&J. Peanut Butter and Jelly Muffins
Whisking my dry ingredients (flour, baking soda, salt).
Beating the fat (egg, sugar, vanilla, peanut butter, melted butter, milk, Greek yogurt).
Dry ingredients + everything else. That is some super dense, and thick batter.
Crumble crust (melted butter, brown sugar, granulated sugar, cinnamon, salt, flour).
A little bit of jam, topped with the crust, and into the oven. I went with raspberry preserves.
The finished product.
They were pretty yummy, but nothing amazing. I think if I’d tried one when they were a bit warmer, I would’ve liked them more.
Things I’d do differently:
- Honestly, not much. These were super easy, and not bad tasting.
- Though, maybe more peanut butter?
- also, i might try to do more of a jam filling, and make a bigger indentation in the batter, to get the jam into the center of the muffin.
- (Oh and halve the crumble/crust mixture).
Lisa will be back next week (for week 49 of 52) with Clean Eating!