Muffin Recipes
Courtesy of the Kansas Wheat Commission

Peanut Butter and Jelly Muffins

2 cups flour
3 tablespoons sugar
1 tablespoon baking powder
3/4 cup creamy peanut butter
1 large egg
1 cup low-fat milk
1/3 cup (approximately) fruit spread or jelly

Heat oven to 350°F. Spray muffin tin with non-stick vegetable spray or line with baking cups. In a large bowl, mix flour, sugar and baking powder. In another bowl, beat peanut butter and egg until smooth. Add milk a little at a time, stirring after each addition. Pour peanut butter mixture over dry Ingredients; fold in with a rubber spatula just until dry Ingredients are moistened. Batter will be stiff. Spoon 2 scant tablespoons batter into each muffin cup and smooth the surface out to the edge of the cup. Then top each muffin with a heaping teaspoon of fruit spread; cover with 2 more tablespoons of batter.

Bake 20-25 minutes or until lightly browned. Makes 12 muffins.

Let children make their own muffins –
1. Give each child a 5-ounce paper cup that has a wax coating.
2. Let each child measure 3 Tablespoons of prepared muffin mix (dry ingredients) into a cup.
3. Measure and add 1 Tablespoon of water to each cup.
4. Stir mix and water in each cup.
5. Place cups in a pre-heated electric skillet. Cover and bake at 375 degrees F for 12-15 minutes.
Cool and eat.