Pbj Mini Muffin Sandwiches Recipes

MINI PB&J CHEESECAKES

Steps:

• Preheat oven to 350°. In a small bowl, beat peanut butter and sugar until blended. Beat in egg. Press 2 teaspoons mixture into each of 32 paper-lined mini-muffin cups., For cheesecake layer, in another bowl, beat cream cheese and sugar until smooth. Beat in egg and vanilla. Spoon a scant 2 teaspoons cream cheese mixture into each cup. Drop jelly by 1/4 teaspoonfuls over tops. Cut through batter with a toothpick to swirl., Bake 12-14 minutes or until centers are set. Cool completely on a wire rack., If desired, mix confectioners' sugar and enough cream to reach desired consistency; drizzle over cheesecakes. Refrigerate until serving.

PB&J MINI MUFFIN SANDWICHES

Steps:

• Preheat oven to 350 degrees Fahrenheit. Spray the cups of a 24-cup mini muffin pan with nonstick spray or grease well with a little oil.
• In a large bowl, stir together the flour, baking powder, and salt.
• In a medium bowl, whisk together the peanut butter, egg, and sugar until smooth. Add the milk and vanilla and mix.
• Pour the wet ingredients over the dry ingredients. Stir with a whisk just until smooth. Don't overmix as that can lead to tough muffins! No one wants tough muffins.
• Bake 8-10 minutes, until the tops spring back when you poke them and a toothpick inserted into the center comes out dry.
• Remove from oven and place on a rack to cool for about 5 minutes. Using a butter knife to help pry the muffins out of their cups, gently remove the muffins and place them on a wire rack to cool completely, about 20 minutes.
• Cut muffins in half, spread on 1/2 teaspoon of jam on the insides of each bottom half, and then replace the top.
• Muffins keep in an airtight container at room temperature for 2-3 days.