Happy Birthday America

The fourth of July has been done in my time zone for about 15 mins, and wow was it an exciting one for me. That last line was maybe a bit sarcastic. So I woke up, went to Whole Foods and then made muffins for A and Law School Friend. Then I saw fireworks with involved a bus and making it right when they started. There was ice cream and pita sandwiches, and all in all a quite day. Why we may wonder? Cause I am beyond mopey.

I can’t even explain why. But needless to say I have been mopey and pathetic for days. I mean it’s so bad that I didn’t blog during the week for fear of inundating the internet with posts that all reference bad pop lyrics and how they make me feel. And let’s be honest, no one wants to read that…not even me sometimes. So instead I sat around my apartment and moped, cause that I am good at. :)

But back to today. So today we had Peanut Butter and Jelly (Before)

PB&J Before

and Peanut Butter and Jelly (After)…in muffin form:

PB&J After

They were great, cause I mean…all week all I’ve wanted is a PB&J sandwich and I kepts forgetting to buy bread. So instead I made muffins. And because I am a strange duck who loves bad puns, they are kind of like me…nutty on the outside, gooey on the inside (yeah, I went there). But needless to say, the muffins were great, they may be added to the future bakery list.

Peanut Butter and Jelly Muffin

1/2 cup Creamy Peanut Butter
1/2 cup Jam, Jelly or Preserves
2 cups sifted all-purpose flour
1 heaping tablespoon baking powder
1 cup milk
2 eggs
1/2 cup sugar
1 teaspoon salt

Preheat oven to 400ºF. In bowl, stir together flour and baking powder; set aside.

Place milk, eggs, sugar, Jif peanut butter and salt in a blender, mixer or food processor; blend to combine. Pour over dry ingredients; stir just to moisten.

Line a 12-muffin pan with paper muffin cups. Fill the lined cups 1/3 full. Place about 1 teaspoon of Smucker’s jam, jelly or preserves in the center of each muffin. Fill muffin cups with additional batter until about 2/3 full.

Bake for 15 to 20 minutes. Remove from the oven and allow to cool in the pan about 5 minutes.

Makes 12 servings.

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