Recipe Notes

• Don’t over mix your muffin batter. A few lumps are OK. Over mixing can give you dense muffins.
• This recipe will make a few more than a dozen muffins. You can use your 12 count muffin pan twice or use a 12 count and 6 count pan to make them all at once.
• Oil: I recommend using a neutral tasting oil for these. For example, sunflower, canola or vegetable oil are all good options.
• No oil on hand? Feel free to replace it with melted butter. Be sure to let the butter cool completely before adding it to your batter.
• Peanut Butter: I do recommend using a “regular” peanut butter instead of the natural version. While I love the natural version, it does have a higher oil content. If you do use a natural version, you may need to add a few extra tablespoons of flour to absorb the extra oil.
• Jelly: Use your favorite! Is your jelly too thick or tough to work with? Stir a teaspoon of water into your 1/2 cup of jelly. This will thin it out a bit.

Storage

Keep any leftovers in a covered container. No need to refrigerate, unless it’s hot/humid in your area. These are best eaten within 2-3 days.

Freezing

These muffins freeze great. Simply store them in a covered/freezer safe container or storage bag. They will stay good for a couple of months. When you are ready to eat, defrost at room temperature or heat up in the microwave for about 30 seconds.