Tuesday, February 9, 2021

Peanut Butter and Jelly Muffins ... Food Photography in Annecy, France



                                                     Peanut Butter and Jelly Muffins


There are some days when I am feeling nostalgic for that simple time when all you looked forward to was the peanut butter sandwich packed in your paper brown lunch that included an occasional note from mom or dad.


In France, if I am homesick or just need a dose of childhood nostalgia I crave peanut butter and jelly sandwiches. I am a fan of a good muffin and when I was working as a baker at my local coffee shop right out of the university these muffins were my first creative spin on the classic pb&j.


Trying to cut out added sugar I adapted this recipe and there is no sugar added. The sugar comes from the strawberry jam, and a bit from the applesauce I used. The muffin comes out hearty, yet light, and if you close your eyes they will bring you back to those simple brown bagged lunches where you wanted nothing more than that pb&j.



1 teaspoon of salt

½ teaspoon of baking powder

1 ½ cup of whole wheat flour or if you choose white flour

1 egg

¼ cup of smooth and creamy peanut butter

1 ½ packet of any applesauce (no sugar added is preferable)

¼ cup of almond milk no sugar ( a splash or two more if needed)

1 teaspoon of vanilla



In a medium bowl add your dry ingredients.  Mix lightly, adding your egg, your peanut butter, almond milk, vanilla, then applesauce. Mix batter until smooth. If your batter is too thick add a splash of almond milk, and a bit more of applesauce. However, do not add too much where your batter is runny, mid thickness is ok.


Preheat your oven to 200degrees Celsius.

Lightly oil your muffin tin.

Using your batter, fill the muffins to half way of the muffin tin. Next, add a spoonful of your favorite jam, I prefer strawberry to the center of your batter. Do not mix it just add it, a dollop. Next, use the rest of your batter to cover over the jam. Do this lightly and again, do not mix it. Just cover the jam and fill till your batter is touching the top of the muffin tin.


Bake for 10-15 (18 minutes for good measure) Each oven runs a bit different so my sign usually is when I can smell the muffins, this means the muffins are ready. Adapt the time to your liking, and use a toothpick to test the center, it should come out with jam but not batter.


Take the muffins out of the oven, and let cool for 5-10 minutes. But if you are anything like me, you can’t wait, eat them hot, and serve them with a glass of milk or any other variety. I drink cold almond milk and it’s the perfect pairing.


Enjoy and Happy Peanut Butter and Jelly Nostalgia!