There’s nothing quite as nostalgic as the taste of peanut butter and jelly. Here, this classic flavour combination is packed into an easy-to-grab quick morning breakfast, or they can be enjoyed as a midday pick-me-up. Your inner child will thank you.

Makes one dozen muffins.



1 1/2 cups all-purpose flour

1/2 cup white sugar

2 teaspoons baking powder

1 teaspoon salt

1/2 cup Naturally Nutty Peanut Butter

1/4 cup Stirling butter

1 cup milk

2 eggs

1/2 cup Tangled Garden Radiant Raspberry Jam



Preheat your oven to 325F. Place muffin cups in a muffin tin and set aside.

In a medium-sized bowl, combine all the ingredients except for the raspberry jam. Stir until just combined. The batter may be slightly lumpy; just make sure all the flour has been incorporated. Pour the batter into the lined muffin tin and place in the oven. Bake for approximately 15 minutes, or until the muffins are just beginning to feel firm to the touch, but have not browned yet. Remove from the oven. With a teaspoon, scoop out a spoonful of jam. Use the edge of the spoon, dig into the top of the muffin slightly, allowing the jam to slide into the space you have created. This allows the jam to permeate deeper into the muffin. Once all the muffins have had jam inserted into their tops, return them to the oven for another 5-7 minutes, or until the jam begins to melt and bubble, and the muffins have browned.

Remove from the oven and allow to cool for 3 minutes before transferring to a cooling rack.



Jess hosts the blog The Purple House Cafe. It’s all about taste and good intentions, and the belief that “healthy, wholesome food” is made with love.