Recipe

Peanut Butter & Jelly Muffins Recipe

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Ingredients

1/4 c Granulated sugar
1 c Smooth peanut butter
1/2 ts Pure vanilla extract
1/2 c Unsalted butter
1 c Bleached all-purpose flour
1 lg Egg
1/2 c Light brown sugar
1/8 ts Salt
1 ts Baking soda

Directions

Step #1 Makes about 5 dozen 1 3/4-inch cookies Equipment: Ungreased cookie sheets, 1 1/4-inch cookie scoop, or a measuring tsp.
Step #2 Place two oven racks in the upper & lower thirds of the oven.
Step #3 preheat your trusty oven to 375 degrees F.
Step #4 Soften the butter.
Step #5 In a small bowl, sift together he flour, baking soda, & salt.
Step #6 Whisk to mix well.
Step #7 Set aside.
Step #8 In a mixing bowl, beat the sugars until well mixed.
Step #9 Add the butter & peanut butter & beat for several mins, until very smooth & creamy.
Step #10 Add the egg & vanilla extract & beat until incorporated, scraping the sides of the bowl.
Step #11 At lowish speed, slowly beat in the flour mixture just until incorporated.
Step #12 Scrape the dough into a bowl & put in the fridge for at least one hr or overnight (This keeps the dough from cracking when shaped).
Step #13 Measure the dough into a 1 1/4-inch cookie scoop or 2 level tsps & roll it between the palms of your hands to shape 1-inch balls.
Step #14 Place the balls 1 1/2 inches apart on the cookie sheets.
Step #15 As soon as you roll each ball, use your index finger or the handle of a wooden spoon to make a depression going down almost to the cookie sheet in the center of each ball.
Step #16 Bake for 10 to 12 mins or until lightly browned & set.
Step #17 For even baking, rotate the cookie sheets from top to bottom & front to back halfway through the baking period.
Step #18 Cool the cookies on the sheets for a few mins or until firm enough to lift.
Step #19 Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely.
Step #20 If necessary, while the cookies are still hot, use the greased handle of a wooden spoon to deepen the depressions.
Step #21 Fill the centers with cherry preserves or milk chocolate topping.
Step #22 Cherry Preserves Topping: 1 1/2 (12-oz) jars cherry preserves In a microwave oven or a saucepan, heat the preserves until boiling.
Step #23 Strain the jelly into a small heavy saucepan.
Step #24 Place the cherries remaining in the strainer in the centers of the cookies.
Step #25 If some are crushed, piece them together.
Step #26 On medium heat, boil the jelly for about 5 mins, stirring constantly until, when it is dropped from the stirring spoon, the last drops gather to form one large sticky drop that hangs from the spoon.
Step #27 The jelly will be reduced to about 3/4 c.
Step #28 Allow the jelly to cool about 1 mins or until the bubbling stops.
Step #29 Spoon heaping 1/4 to 1/2 tsps over each cherry.
Step #30 Milk Chocolate Topping: 2 (3-oz) bars milk chocolate 2 (3-oz) bars bittersweet chocolate 6 tbsps unsalted butter at room temperature Break the chocolate into squares & place them in the top of a double boiler.
Step #31 Set it over hot but not simmering water.
Step #32 The water must not touch the bottom of the double-boiler insert.
Step #33 Stir until the chocolate begins to melt.
Step #34 Return the pan to low heat if the water cools, but be careful that the water does not get too hot.
Step #35 Stir the chocolate until smooth, & cool it until it is no longer warm to the touch.
Step #36 ( The chocolate may be melted in a microwave oven if stirred every 15 seconds.
Step #37 Remove it before it is fully melted and stir, using residual heat to complete melting).
Step #38 Whisk in the softened butter.
Step #39 The mixture will as soon as possible thicken.
Step #40 Do not overwhisk.
Step #41 Use a recloseable quart-size freezer bag with one corner cut off to pipe the chocolate into the centers of the cookies or use a small metal spatula to spread on a dollop.
Step #42 You can also use a copler with a # 22 star decorating tube to pipe the chocolate decoratively into the centers.
Step #43 Allow the chocolate to set until firm.
Step #44 Store: In an airtight container Keeps: 1 month Tip: Using superfine sugar will result in fewer cracks in the cookie's surface.
Step #45 It can be prepared easily in a food processor/blender by processing granulated sugar for a few mins or until it is as fine as sand.
Step #46 --.
Enjoy the PEANUT BUTTER & JELLY MUFFINS recipe

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Peanut Butter & Jelly Muffins Recipe

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