I saw a book at Christmas time called Deceptively Delicious.  The idea was to incorporate good veggies (spinach, carrots, sweet potatoes, broccoli, etc) into foods that kids like to eat (muffins, brownies, chicken nuggets, macaroni and cheese, etc.)  I didn't think about it again until I was reading that some moms tried the recipes and LOVED them.  So today I am sharing the recipe for Peanut Butter and Jelly Muffins.  I have adapted it to include honey instead of sugar and I used alternative flours, but other than that it is the recipe from www.thesneakychef.com (which is another book similar to Deceptively Delicious).  This said it would make 8 muffins, but I ended up with a full dozen.  I used buckwheat groats and oats that I ground into flour in my blender.  This made a grainier texture than if I had used actual buckwheat flour and oat flour, but it was faster to do it this way.  Only 1 kiddo complained about the texture so it wasn't too grainy.  Perhaps that kid will learn to adapt her palate to new textures.  Overall, I would say that this is a slightly sweet, moist muffin with a hint of peanut butter and NOT EVEN a hint of carrots or sweet potatoes.  It would be a nice snack that has lots of good stuff in it.  If you want everyone to love it, however, I would double the sugar and maybe the peanut butter.  For a complete nutrition analysis click here.

Peanut Butter and Jelly Muffins
Makes 12 muffins
1 c. flour blend (1/3 c. oat flour or whole wheat flour, 1/3 c. buckwheat flour or wheat germ, 1/3 c. white flour)
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
2 large eggs
1/4 cup honey or brown sugar
1/4 c. oil (I used olive)
3/4 c. orange puree (steam 1 md. sweet potato and 3 large carrots until tender and then puree with a few tablespoons of water or cheat and use equal parts of baby food carrots and sweet potatoes)
3/4 c. smooth peanut butter ( I used JIF)
12 t. of favorite jam, not jelly ( I used Polaner's All Fruit no sugar added seedless strawberry)

Mix together the dry ingredients in a medium mixing bowl.  In a small bowl mix remaining ingredients until well blended.  Add to the dry ingredients until all is moist and mixed.  Put a large spoonful of the mix in each muffin tin, top with a teaspoon of jam and then cover that with another spoonful of muffin batter.  Bake at 350* for 25-30 minutes.

Family Reviews:
Mr. C (liked the jam part best)
Miss J (liked the jam best)
Miss A (didn't like flavor or texture)
Mrs. P (I would have liked it to taste more peanut buttery.)
Mr. P   (It's ok, not my favorite)

Blessings,
Mrs. P

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