I used this recipe when the kids got home from school. They were always hungry.
When I was little we lived next door to a lady we called Grandma Byrd. She was so sweet. Sometimes we would stop at her house when we got off the bus and then walk home. I guess everyone has eaten peanut butter and jelly sandwiches.
Grandma Byrd would make muffins instead of sandwiches. This is also a good recipe for diabetics. Make sure you use sugar-free jam.
Peanut Butter and Jelly Muffins
1 cup flour
1 cup oat bran
1⁄2 cup brown sugar
2 teaspoons baking powder
1⁄2 teaspoon salt
1⁄4 teaspoon soda
1⁄2 cup unsweetened applesauce
1⁄3 cup peanut butter
1 egg white
3 tablespoons honey
1 cup milk
1⁄4 cup seedless strawberry jam or your choice.
n Combine dry ingredients.
n In a small bowl beat milk, applesauce, peanut butter, egg white and honey on low speed until smooth.
n Stir in dry ingredients just until moist.
n Fill greased or foil lined muffin cups 1⁄2 full.
n Drop 1 teaspoon jam into each muffin.
n Cover with remaining batter.
n Bake at 400 degrees for 15 to 20 minutes.
n Cool 5 minutes.
Makes about 1 dozen muffins.
Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.