PB&J Mini Muffins

Preheat oven to 350°F, fill a 12-cup mini-muffin pan with paper liners, and set the pan aside. 

In a medium bowl, combine the all-purpose flour, pastry flour, baking powder, salt, cinnamon, and nutmeg. Set aside. In a large bowl, whisk the coconut oil or butter, sugar, and One Trick Pony Silky Smooth Peanut Butter until smooth. Stir in the milk, vanilla, and eggs, and whisk to combine. Fold in the dry ingredients, and mix until just combined.

Pour the batter, Bonne Maman Concord Grape Fruit Spread and the remaining peanut butter each into separate pastry bags. Pipe each muffin cup halfway with the batter. For the filling, layer one dollop each of Silky Smooth Peanut Butter and Concord Grape Fruit Spread—peanut butter first then the fruit spread. Finish each cup with another dollop of muffin batter and then a final dollop of Concord Grape Fruit Spread for topping. Your muffin cups should be just slightly less than full for room to rise when baking.

Bake for 12-14 minutes, until a toothpick comes out clean. Allow to cool for at least 15 minutes before serving them. This recipe makes approximately 36 mini muffins. They can be stored in an airtight container for up to 4 days or for up to 6 months in the freezer!