Saturday, 4 March 2017

Peanut Butter and Jam Oatmeal Muffins

This week we are offering another recipe that found its origins in the need to use up ingredients that were about to go beyond their best before date: peanut butter and sour cream.  
We have never liked peanut soup so that was out of the question.

We leave for vacation this week and travelling with homemade muffins would be nice so it was to Great Grandma Audrey’s recipes we went and here we found a recipe for Sour Cream and Oatmeal muffins.  

We then substituted peanut butter for butter and where goes peanut butter so goes jam.  Thus we added a dollop of black current jam to the centre of each muffin.


  • 1 cup rolled oats
  • 1 cup sour cream
  • 2/3 cup peanut butter
  • 2 eggs
  • 1 teaspoon of vanilla
  • 1 cup brown sugar firmly packed
  • 1 cup flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • Jam of your choice


  1. Mix together the oats, peanut butter, sour cream, eggs and sugar.
  2. In a separate bowl mix the dry ingredients
  3. Add the dry ingredients to the peanut butter mixture
  4. In well greased muffins tin fill ½ full with batter then add a dollop of jam and fill to top with batter.
  5. Bake at 375°F for 30 minutes.

Note: The jam in the middle of the muffins retains the heat of cooking so let the muffins cool completely prior to eating or you may have a burnt tongue. 

Yep this is experience talking. 😊

From Our Table to Yours

Grandma Snyder

©2013-2017 twonsnydergirls
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