PB&J Muffins

 Confession time.  I have been known to replace meals with peanut-butter and jelly sandwiches.  You know those evenings when the kids and you have already had a 'real' meal and you just can't imagine cooking up another one....or one of the children is particularly picky about what's for dinner so you say "Fine. You can have a PBJ sandwich!"  It must have happened to me as a child--why else would PB&J inspire such memories of comfort and goodness?  

Nutritionally, it's not such a bad option, right?  Whole grain organic bread, protein from the PB and vitamin C from the strawberries in the jam?  I'm convinced.

So last Sunday when we all woke early, thanks to the youngest member of the family-- (a-hem....Monkey)  I decided to make muffins for breakfast for all of us, but wanted something a little different--and the littlest early riser was already making her way through her toast with PB so the jar was out.... et voilà -- Inspiration!

Peanut-butter is not altogether common here in France.  We found one store that carries a brand from the UK--and I think we just might be the one single-family keeping them in business for French sales!

PB&J Muffins

2 cups almond flour

1 cup brown rice flour

1 cup light brown sugar

2 tsp baking powder

3/4 cup peanut butter

2 eggs

1 cup apple juice

strawberry jam

Thoroughly mix the dry ingredients.  In a separate smaller bowl blend peanut-butter and eggs until frothy for about 1 minute.  Then add this to the dry ingredients and blend on low-speed for another minute while slowly adding apple juice.

Fill muffin tray and bake at 350 degrees for about 15 minutes or until brown and 'cracked' on top.  After they have cooled, split the muffins in half and spread with jelly or jam.  Top with jam and fresh strawberries.

 

A cup of coffee and a few strips of bacon and you have a proper breakfast! 

These are even better the next day.... or evening.  For dinner.