Peanut butter & jam muffins

I have to admit, I’m a sucker for peanut butter and jam, as are many fussy eaters. Or peanut butter and honey (either work in this recipe).

If jam or honey are not accepted then you could swap for extra sweetener or even chocolate.

I love serving familiar foods in different ways as it can be a gentle way to encourage picky eaters to eat new things. As this contains egg, milk, peanut butter, and flour it’s also a great protein boost.

Recipe

Dry ingredients
1 cup flour (I used wholemeal but this will make them more dense)
½ tsp baking powder
¼ tsp baking soda
¼ tsp cinnamon
Pinch of salt
Wet ingredients
1/4 cup buttermilk (I used regular milk and added a 1 tsp of lemon juice. Any milk will do, with or without lemon/vinegar)
1/8 cup melted butter (or light flavoured oil)
1 egg
Filling/toppings
5 tsp peanut butter
5 tsp jam/honey
Extra jam/honey for the top (optional)

Method

Heat oven to 175˚
Mix all the dry ingredients in a bowl.
Whisk the egg slightly and then combine with the wet ingredients
Quickly combine the wet and dry ingredients
Place muffin cups in a muffin tray
Add half the muffin mixture to the bottom of 5 muffin cups
Spoon a tsp of peanut butter and one of jam/honey over the mixture
Add the remaining muffin mixture over the top
Bake in the oven for 15-20 mins
Allow to cool
Add jam or honey to the top prior to serving if you like (I find the extra moisture is perfect)

Judith, MA Cantab, is an AOTA accredited picky eating advisor and internationally certified nutritional therapist. She works with 100+ families every year resolving fussy eating and returning pleasure and joy to the meal table.
She is also mum to two boys and the author of Creating Confident Eaters and Winner Winner I Eat Dinner. Her dream is that every child is able to approach food from a place of safety and joy, not fear.
Learn more about Judith here: https://theconfidenteater.com/about/