Recently, I've been apologizing to you a lot. I'm sorry for all of the apologies...including this one. I haven't forgotten about you. It's just been a little ridiculous lately. Can I send you pictures of the new landscaping in the front yard, completed job applications, graded essays and wedding plans in lieu of recipes? Because that's kind of where my life has been lately.
The good news is that classes are nearly over and that Sister's getting married in 10 days! Yes, TEN. I've always thought I would have a bit of a breakdown when my little sister were to get married. But, it couldn't be further from the truth. I'm ecstatic!! And, it doesn't hurt that we get to spend a couple of days in Savannah and Tybee Island =)
No matter where life leads us, she'll always be my little sister watching Sesame Street while sitting on her blue Sit-n-Spin and munching on a crust-less peanut butter sandwich. So, in honor of her, here's a recipe for healthy peanut butter and jelly muffins (that'll still allow you to fit into your wedding dress or suit).
Healthy Peanut Butter and Jelly Muffins
Makes 12 muffins
Adapted from Cooking Light: Everyday Baking
- 1 3/4 c white whole wheat flour
- 1/4 c sugar
- 1/4 c brown sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 1/4 c milk
- 1/3 c creamy peanut butter
- 2 tbsp butter, melted
- 1 tsp vanilla extract
- 2 eggs
- 1/4 c strawberry jam
Fill the muffin cups halfway with the batter. Spoon about 1 tsp jam into the center of each cup. Finish covering the jam with the rest of the batter. Bake for 20 minutes or until the muffins are lightly browned. Cool the muffins in the muffin cups for a few minutes before removing them to a wire rack to cool completely.