Tag: raspberry

Peanut Butter and Jelly Muffins (Gluten Free Option)

Peanut Butter and Jelly Muffins are a tasty treat that makes it a little easier to get out of bed on chilly fall mornings. Plus there are gluten- and nut-free options!

This morning, I saw my first red-orange tree of the season. Later this week, the temperatures are going to drop into the 40s. We’re talking about turning on the heat. You know what that means – baking season is back! My oven has definitely been getting a workout over the last few weeks. These peanut butter and jelly muffins are just the beginning.

Even though I’m in my mid-30s and don’t have kids, fall still always means back to school for me. And back to school means peanut butter and jelly everything. Or sunflower seed butter and jelly everything. Both are great! Last year, I made PB+J baked oatmeal that’s still in heavy rotation. This time around, I’m all about muffins. Peanut butter is mixed right into the batter, giving it tons of flavor. And there are little pockets of jelly that are goopy and sweet and remind me of a jelly donut. For extra credit, they’re sweetened with a combination of honey, mashed banana, and brown sugar. Insert all the heart eye emojis.

(This fall, I’m working on a super fun project that gave me an excuse to buy myself some new “back to school” supplies in the form of a beautiful blue moleskine and some 4-color pens that take me straight back to elementary school. It’s ridiculous how happy a new pen can make me. I’ve been a little MIA lately, and that’s a big reason why. I’m not ready to spill all the beans on this project yet but be sure to follow me on Insta stories for updates!)

Peanut Butter and Jelly Muffins

Serves 12

Ingredients

2 cups all purpose flour
½ cup brown sugar
1 Tablespoon baking powder
½ teaspoon salt
1 cup milk
1 egg, beaten
½ cup peanut butter or sunflower seed butter
1 banana, mashed
¼ cup butter, melted and cooled
1 tablespoon honey
½ cup strawberry or raspberry jelly

Directions

Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
In a large bowl, add flour, sugar, baking powder, and salt. Whisk together until combined. In a separate bowl, add milk, egg, peanut butter, banana, butter, and honey. Beat until creamy. Pour the wet mixture into dry ingredients, and mix gently until just combined.
Spoon the batter into the prepared muffin cups. Spoon a half of a tablespoon into each muffin cup; use a knife to gently swirl the jam into the batter.
Bake for 20-22 minutes, or until the tops begin to lightly brown.
Optional: If desired, melt 2 Tablespoons additional peanut butter and drizzle over the cooled muffins.

5.0 rating

1 reviews

Loading nutrition data…

MAKING ONE OF MY RECIPES? Share a photo on my Facebook page or tag @HealthyDelish on Instagram. Nothing makes me happier than seeing people enjoy my recipes! And don’t forget to sign up for email updates so you’ll never miss a new recipe.

I am not a certified nutritionist. Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Information provided on this site is not a substitute for professional advice by certified health professionals; please consult with your doctor regarding specific health needs.

<!–

–>

FUDGE CHOCOLATE MINT COOKIES

We were invited by the bloggers behind “Things for Boys” to participate in their “From the Book” series where we take a recipe from a book that we have wanted to try and take a go at it. I decided to try these Chocolate Mint Cookies from the recipe book Sweet Eats by Rose Dunnington.

Let me tell you, this is an easy recipe that works as a great base for cookies. What I mean by this is that I can add a million things to dress up this cookie and I don’t think I could go wrong. Dried Fruit, Caramel (mmm), nuts, white chocolate… anything would work and it would still taste great. So let me share this recipe with you, and you can have a go at it and make it your own.

{FUDGE} CHOCOLATE MINT COOKIES

Ingredients

1 stick (1/2 cup) butter, softened
3/4 cup (packed) brown sugar
1 egg
3/4 teaspoon peppermint extract (you can use vanilla extract. Raspberry extract may taste good too)
3/4 cup all-purpose flour
3/4 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chocolate chips (I tend to go a little overboard with this ingredient)

Step 1 – preheat oven to 375 degrees. Cream the butter and brown sugar in a mixing bowl until fluffy. Add the egg and peppermint extract, and beat until combined.

Step 2 – Stir the flour, cocoa powder, baking soda, and salt together in a second bowl. Mash any lumps with your fingers. Add this dry stuff to the wet mixture. Mix well. (Hint: Do not overmix)

Step 3 – Add the chocolate chips. Scrape the bottom of the bowl to make sure everything is evenly blended.

Step 4 – Put spoonfuls of dough a couple inches apart on the cookie sheets. Bake 8 – 10 minutes.

Step 5 – Use oven mitts to remove the cookie sheets from the oven. Use the metal spatula to transfer the hot cookies to a wire cooling rack.

My husband took these to work and they were gone in minutes. Be prepared with a glass of milk and enjoy!!

Raspberry White Chocolate Macadamia Cake

I realized the other day that I’ve never posted a recipe that features raspberries. I thought that was odd, and since berries are everywhere right now, it’s time to fix that. This is my kind of voluptuous breakfast cake, thick and puffy , filled with raspberries cooked down to a barely jammy state, topped with a macadamia and white chocolate crumb.

It’s inspired by a British cake that uses rhubarb instead of berries. I was drawn in by the macadamia and white chocolate topping. You don’t really taste the white chocolate, it just gives a certain sweetness and creaminess to the crumble. The overall cake is not too sweet, and definitely in the coffee cake arena.

This makes a large cake, so make it for a crowd, or freeze some for later. I adapted the recipe from Waitrose.

Raspberry White Chocolate Macadamia Cake
serves 10
oven to 350F
1 1/2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp cardamom
1/2 cup sugar
6 Tbsp unsalted butter, cut in pieces
2 large eggs
2/3 cup Greek yogurt
1 tsp vanilla extract
1 lb fresh raspberries (3 packages)
crumb topping:
1/2 cup flour
2 Tbsp butter
2 Tbsp sugar
heaping 1/2 cup macadamias, rough chopped
3 or 4 oz white chocolate, cut in chunks

Sift the first 5 ingredients together. Rub in the butter with your fingers until the mixture has the texture of coarse crumbs.
Mix the eggs with the yogurt and vanilla and beat until smooth. Add to the dry ingredients and mix well.
Spread out the dough evenly into a buttered 8×10 baking pan. You can line it with parchment if you like.
Top with raspberries.
Mix the topping by rubbing the sugar, flour and butter together with fingers until crumbly. Add the nuts and chocolate. Sprinkle evenly over the raspberries.
Bake for 40 to 45 minutes until a toothpick comes out clean.
Cool slightly before cutting.

One year ago today—

Peach Habanero Jam

CLICK HERE TO GET FRESH POSTS DELIVERED TO YOUR INBOX

Incoming search terms:

https://www gordon-ramsay-recipes com/preparation-step-by-step/raspberry-white-chocolate-macadamia-cake html