Homemade Peanut Butter & Jam Muffin​

Ingredients

• 1 cup all-purpose flour
• 1 1/3 cups whole wheat flour
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3/4 cup creamy peanut butter
• 1 cup sour cream
• 1/2 cup egg whites (from approximately 4 large eggs)
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• A touch of oil for greasing
• 1/4 cup preferred Persian Pantry Jam

Directions

• Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit) and grease a muffin tin or line it with paper liners.

• In a large mixing bowl, combine the all-purpose flour, whole wheat flour, granulated sugar, brown sugar, baking powder, and salt. Mix well and set aside.

• In another bowl, whisk together the creamy peanut butter, sour cream, egg whites, melted butter, and vanilla extract until thoroughly combined.

• Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.

• Spoon the muffin batter into the prepared muffin tin, filling each cup about two-thirds full.

• Create a small well in the center of each muffin and add a teaspoon of your preferred Persian Pantry Jam into the well of each muffin.

• Bake in the preheated oven for about 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

• Once baked, remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
• These delightful Peanut Butter and Jam Muffins offer a delightful combination of nutty richness and fruity sweetness in every bite, perfect for breakfast or as a snack any time of the day!