Conversation with my recently turned 2 year old daughter during breakfast this morning…
Mai: Mama, jelly.
Me: You want jelly on your cinnamon bun?
I spread a little jelly on her bun
Mai: Mama, more jelly…biiiigg jelly
Me: There is no more jelly baby
Mai: Jelly at the store
I break down in laughter & against my better judgment take out the jelly to give her just a little bit more. I’m such a sucker sometimes.
Mai: Mama, find it! (Claps her hands)
It seems as if overnight my little girl has grown up. She is talking up a storm, forming full sentences & developing a mind of her own.
She recently discovered that she loves jelly. She wants to spread it on toast, pancakes & now apparently cinnamon buns.
Let’s see if she likes it in a muffin too.
Peanut butter & jelly muffins
I try to bake with whole wheat flour whenever I can. If you chose to make these using enriched flour, you will have to adjust your measurements. For every cup of enriched flour used in a recipe, it only takes 3/4 cup of wheat flour. You will need to adjust your liquid measurements as well.
1 1/2 cups whole wheat baking flour
1/4 cup brown sugar
1/4 granulated sugar
2 tsp baking powder
1 tsp salt
3/4 cup all natural organic peanut butter
1/3 cup of apple sauce
2 egg whites
1 cup of skim milk
Preheat oven to 350 degrees. Combine flour, both sugars, salt & baking powder in a bowl. Add the peanut butter & mix until all the oils are absorbed & mixture gets clumpy. Knead between fingers until well mixed & forming crumbles. Add apple sauce, egg whites & milk & stir just until wet ingredients are absorbed. Add a spoonful of mixture to a greased muffin tin. Add a spoonful of jelly to the center of the mixture & then top with the remainder of the muffin mix. Bake for about 20 minutes. (Cook times may vary) Let cool & serve to your favorite jelly lover.
The verdict: My little girl gobbled them up and so did mommy & daddy.