Peanut Butter and Jelly Cupcakes
The first time I saw these a couple months ago, I knew I had to make them. I don’t usually make or eat peanut butter and jelly sandwiches very often, but who isn’t familiar with them as a traditional sandwich? I love that the classic dish has been transformed into a fun dessert or snack. What a cute treat to put in a kid’s lunch box for school, too!
To make them yourself, you can find the recipe at Taste and Tell.
Like Deborah, I found that I had to add extra sugar to the icing to give it any sweetness at all. I know the jelly has some sweetness, but the “icing” in its printed form just tastes like extra creamy peanut butter and there’s nothing unique about it without the extra sugar.
Oh, and I used regular peanut butter, not the natural kind that she experimented with.
Straight out of the oven with a slight conical shape
Tip: Flatten the tops gently when they come out of the oven to create an even surface for the icing and “well” of jelly.
Slightly flattened and ready to be iced.
Tip: Spread the icing on in an even layer. Using a small spatula, place the tip in the middle and turn gently to create a hole for the jelly.
Breakfast egg “omelet” muffins recipe
A dozen eggs (hey, they ‘are’ called egg muffins)
2 – 4 Tbs. milk, half and half, etc (whatever you have is fine…it just stretches the eggs a bit further)
1 1/2 – 2 cups “fillings” (sausage, ham, green onions, peppers, tomatoes….again, use what you have on hand or make up new combinations of your own)
1 1/2 – 2 cups cheese
Seasonings of your choice (I usually just add a bit of salt, but I’ve seen some people mention using Spike seasoning in these…about 1-2 tsp.)
Preheat your oven to 375F. Spray a regular 12 cup muffin tin with nonstick spray or use liners.
Chop all your fillings and place a bit of each, including the cheese, into the bottom of the cups. Fill them about 2/3-3/4 of the way full. Beat eggs with the milk (you can skip the milk if you prefer not to mix down your eggs), and season to your liking. Pour egg mixture into each cup, level with the pan edge.
Bake 25-30 minutes. Muffins will puff up a little bit and brown around the edges. Cool before removing from muffin tin.
These are perfect for freezing. I usually make a double batch, freeze them, and then use them for easy breakfasts that the kids can handle themselves. Just microwave for a minute or two, depending on how many you are reheating, and they’re good to go. You simply can’t beat the simplicity, the kids love them, and they’re not that bad for you either! They’re nice for an afternoon or midnight snack, too.
Ever whisked two dozen eggs before? Talk about a workout!
Tip: Use canned diced tomatoes that have spicy onions and peppers already in them. Drain the liquid completely so it doesn’t make your muffins soggy. Adding these gives the muffins a salsa-y kick.
Corndog muffins
I make a lot of muffins. No, really, A LOT of muffins. I like making several batches during a single day and freezing them for breakfasts, snacks, etc. Omelet, blueberry, strawberry, orange spice, applesauce, cheese….there are usually at least 3 different kinds of muffins in my freezer at any given time. Beyond that, I use my muffin tin for individual servings of things like meatloaf or cornbread.
So when I ran across HungryGirl’s recipe for some “Corndog Millionaire Muffins,” I couldn’t resist, even though I rarely buy or use hotdogs. I don’t use any of her fat/calorie/sugar-reducing product suggestions, though, so trying to follow her recipe would’ve been nearly impossible. Egg substitutes, Hebrew franks, Splenda, and fat-free ‘anything’ have never even been in my kitchen before, so instead of trying to make conversions for all her substitutes, I just used this basic cornbread recipe:
Cornbread
* 1 cup all-purpose flour
* 1 cup yellow cornmeal
* 2/3 cup white sugar
* 1 teaspoon salt
* 3 1/2 teaspoons baking powder
* 1 egg
* 1 cup milk
* 1/3 cup vegetable oil
Directions
1. Preheat oven to 400F. Spray or lightly grease pan.
2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
As for the hotdogs, just use whatever your favorite brand is. I used about 4, and sliced them into half-inch to an inch slices. Press 3 or 4 slices into each muffin before placing them in the oven. Back for 15-20 minutes.
Tip: Make sure you press the hotdogs in a decent amount or they just pop off the tops after cooking. Make your slice thicker to have a better “dog to cornbread” ratio.
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