Last night I came up with a brilliant plan for breakfast muffins this morning. I concocted the plan in my mind and this morning after farm chores I rushed in to execute it.
PB&J Mini Muffins!
I was going to make some cashew butter with my juicer (yes my juicer makes nut butters and pasta too) but decided to cheat just a little because time was getting on and I didn’t have a good oil for the nut butter. Vegetable oil just isn’t suitable for nut butters, you really should use a coconut or peanut oil. Grape seed oil is good too.
I cheated on the Jelly too. However this isn’t so bad, only 10g of sugar per 1/3 cup. It took about 2/3 of the can to stuff 36 mini muffins.
Since the muffins are tiny I only used a dab of peanut butter, less than a tsp each. The strawberries had partial chunks so I dab one in each muffin.
Overall I think I used about 1/4-1/3 cup of peanut butter.
After making extra crispy muffins yesterday I watched these like a hawk. The mini muffins were done perfectly in 15 minutes in a 350° oven.
The muffin base is a basic yellow cake but because some of my farm eggs are from pullets (a young hen whose just started laying eggs will lay smaller eggs) and I have mass amounts of eggs coming in every day I put 5 eggs in the batter instead of the 2 it calls for. The 5 eggs probably were the equivalent of 3 1/2 large store bought eggs.
The below nutrition label is an approx of the muffins with peanut butter and strawberry filling. One batch of the yellow cake filled 36 muffins.