PB&J Mini Muffin Sandwiches Recipe

Name: PB&J Mini Muffin Sandwiches
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 24 mini muffins
Ingredients: 1 cup all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon fine-grain salt or sea salt; 1/4 cup peanut butter (can substitute sunflower seed butter); 1 large egg; 3 tablespoons granulated sugar; 1 cup unsweetened almond milk or whole milk; 1 teaspoon pure vanilla extract; 1/4 cup jam or jelly

Ingredients

1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine-grain salt or sea salt
1/4 cup peanut butter (can substitute sunflower seed butter)
1 large egg
3 tablespoons granulated sugar
1 cup unsweetened almond milk or whole milk
1 teaspoon pure vanilla extract
1/4 cup jam or jelly

PREP TIME 15m	COOK TIME 10m	TOTAL TIME 25m
YIELD 24 mini muffins

Instructions

Preheat oven to 350 degrees Fahrenheit. Spray the cups of a 24-cup mini muffin pan with nonstick spray or grease well with a little oil.
In a large bowl, stir together the flour, baking powder, and salt.
In a medium bowl, whisk together the peanut butter, egg, and sugar until smooth. Add the milk and vanilla and mix.
Pour the wet ingredients over the dry ingredients. Stir with a whisk just until smooth. Don’t overmix as that can lead to tough muffins! No one wants tough muffins.
Bake 8-10 minutes, until the tops spring back when you poke them and a toothpick inserted into the center comes out dry.
Remove from oven and place on a rack to cool for about 5 minutes. Using a butter knife to help pry the muffins out of their cups, gently remove the muffins and place them on a wire rack to cool completely, about 20 minutes.
Cut muffins in half, spread on 1/2 teaspoon of jam on the insides of each bottom half, and then replace the top.
Muffins keep in an airtight container at room temperature for 2-3 days.