I can’t believe it’s almost time for school to start again – where has the time gone? It’s time to stop by my local Kroger store and stock up on all of the foods that my kids love in their lunches. Packing lunches for four kids every day is a bit of a challenge, and I love that I can always find everything I need at my local Kroger store. My kids love peanut butter and jelly so I’m always looking for ways to spice it up just a little. I made this muffins and they were a huge success with my kids (and my husband too)! These would be great to pack in school lunches or even to serve as an after school snack with a big glass of milk.
Ingredients
- 1 3⁄4 cups all-purpose flour
- 2⁄3 cup packed brown sugar
- 2 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1 egg
- 3⁄4 cup milk
- 2⁄3 cup creamy peanut butter
- 1⁄4 cup canola oil
- 1 1⁄2 teaspoons vanilla extract
- 12 tablespoons strawberry jelly
In a large bowl, combine the flour, brown sugar, baking powder and salt.
In another bowl, use a whisk to mix the egg, milk, peanut butter, oil and vanilla until well combined.
Add the dry ingredients into the peanut butter mixture and stir just until combined.
Line a muffin tray with 12 paper baking cups. Fill each cup about halfway with batter.
Use a tablespoon sized cookie scoop to place one tablespoon of jelly on top of the batter. Place an additional tablespoon of peanut butter batter on top of the jam and spread to cover the jelly.
Bake at 350° F for 30 minutes. Cool for 5 minutes before removing muffins from pans to wire racks.
AlexLuv2Cook says
the link for the recipe doesn’t work
Nellie says
The link should be working correctly now. Thanks!
Shannon L. says
The link is still not working correctly for these muffins.
Jessica says
I just checked it again and it works perfectly- once you get to Kroger’s page, just scroll down a bit- it’s right there.