PB & J Muffins

Front street in Maui…and a tropical shaved ice.

A dark, rainy morning…and a cup of steaming hot coffee.

The Sauk Mountain hiking trail…and a bag of sweet and salty trail mix.

Certain things go beautifully together.

This recipe takes two great things — creamy, natural peanut butter and fruit-only strawberry jam — and encases them in a buttery, almond bread muffin.

Here’s what you need:

• 5 cups almond meal (buy at Trader Joe’s- 4 cups in each bag, or grind raw almonds in food processor)
• 1 heaping teaspoon baking soda
• 1/2 teaspoon salt
• 6 omega-3, free range eggs
• 2 Tablespoons raw honey
• 2 teaspoons apple cider vinegar
• 1/3 cup natural peanut butter
• 1/3 cup fruit-only strawberry jam
• 4 strawberries, sliced
• 1/8 cup chopped peanuts

1. Preheat oven to 300 degrees F. Generously grease a muffin pan with nonstick cooking spray.
2. In a large bowl combine all of the dry ingredients.
3. In a separate bowl, whisk eggs then add honey and vinegar. Add the wet ingredients to dry ones and mix until fully combined.
4. Fill each muffin tin halfway with batter. Drop a teaspoon of each peanut butter and jam into each tin. Cover with more batter.
5. Sprinkle the muffin tops with chopped peanuts and a strawberry slice.
6. Bake for 35 minutes, or until the muffin tops are golden.

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