Shelly Jelly Coffee Cake Muffins: Muffin Weekend pt 2

This might be the first time I write a post and need to start it off with what I would have done differently. Having taken one bite out of the first muffin, I suddenly had a George Costanza Moment, where I though, “Why the heck didn’t I put Jelly AND Peanut Butter in these? That would have been delicious!” So with that off my chest, feel free to read over these treats but add some PB yourself. I will make a note of where in the process to add it, but unfortunately, you wont get any visual representation.

So what is Shelly Jelly? Shelly is my father, and the Jelly is the Jam that has been homemade and in my life since as long as I can remember. I actually cannot remember buying anything else. I might have once, in an alternate state of mind, back in college in the mid 90s, but besides that moment, there has always been my fathers Jams. He even made Kiwi jam once, based on my request. Maybe one day I can get him to write an entry himself, on his technique and why he has always done this. That being said, I know most of you do not have access to my dad’s signature spreads, so you will have to get local. Just please look at what you are buying. So many jams and jellies are over processed with chemicals and most importantly, High Fructose Corn Syrup.

This recipe should yield about 10 muffins. And remember, I always try to used organic and unbleached materials. The less processed, the better!

Ingredients:

• 1.5 cups of pastry flour, if you only have all-purpose, it will work too, but might be slightly different
• 1/2 cup of sugar
• 2 teaspoons of baking powder
• 1/2 teaspoon of salt
• 1 teaspoon of cinnamon (learn about the different types of cinnamon here)
• 2 eggs
• 1/2 cup of 2% milk
• 1 teaspoon of vanilla
• 1 stick of melted butter
• 10 teaspoons of Shelly Jelly or Jelly of choice
• 10 teaspoons of all natural peanut butter (always look at ingredients. if it is just peanuts and salt, this is the wisest route to go, and remember, I didnt make it with the peanut butter, but I bet its amazing!)
• For topping: 1 egg, beaten and 2-3 tablespoons of brown sugar

1. In your kitchen-aid bowl, stir together all the dry ingredients
2. Preheat your oven to 400 degrees and grease up your muffin tin for preparation
3. In a second, smaller bowl, whisk together the wet ingredients (egg, milk, butter and vanilla).
4. Turning your kitchen-aid on slow, slowly mix the liquids into the dry mixture. Mix until smooth.
5. Divide the batter in half and pour an even amount into each of the 10 prepared cupcake cups.
6. In the center of each muffin, put a dollop of Shelly Jelly AND or Peanut butter (see photo).
7. Cover the dollops with the remaining batter.
8. Cook in the oven for approx 15 minutes.
9. Using a pastry brush, lightly brush onto the muffins, the one beaten egg.
10. Sprinkle the brown sugar evenly on to all the muffins.
11. Put the muffins back into the heated oven for about 5 more minutes.
12. Remove and let cool for about 10 minutes on a rolling rack before eating.

OK, so these are sort of amazing. What is better than baked goods with a filling? mmmmmmmmm. Make and share! Perfect for breakfasts.