CAPE GIRARDEAU, MO (KFVS) - The fall semester is in full swing at Southeast Missouri State University, and one student's senior year is on a roll. James Killion wheels around campus on his unicycle. If that wasn't enough to turn heads - he also pedaled his one-wheeler around to make a delivery of homemade muffins to folks in SEMO's agriculture department. James says his Peanut Butter and Jelly Muffins were the biggest hit of his special delivery and shares his recipe on this week's Heartland Cooks.
- 2 cups flour
- 1 ½ teaspoon salt
- 1 Tablespoon baking powder
- 1 cup milk
- 2 eggs
- 1 cup creamy peanut butter
- 1/3 cup oil
- 2/3 cup dark brown sugar
- 12 teaspoons fruit jam
- 1 Tablespoon chunky peanut butter
- 1 Tablespoon milk
- ½ cup (+/-) powdered sugar
Preheat oven to 375 degrees.
In a medium bowl mix flour, salt and baking powder to combine. Add milk, eggs, peanut butter, oil and dark brown sugar until mixture becomes a smooth batter.
Line 12 standard muffin tins with paper or foil liners. Fill each tin up one third to halfway. Create a crater in the center with a spoon pushing push batter to sides of muffin tin.
Spoon one teaspoon of jam onto the center of each muffin batter. Top with enough additional muffin batter to completely cover jam.
Bake 18-20 minutes.
As the muffins bake, mix the chunky peanut butter, milk and powdered sugar to make frosting. The amounts given are approximate. Mix until the frosting is a thick consistency but still able to be drizzled.
Allow muffins to cool completely before frosting.