Peanut butter and jelly makes these grill baked honey bran muffins kid friendly.

You don’t even need a bowl, since they mix right in the bag.
 

Ingredient list for six muffins:

One package Martha White Honey Bran muffin mix.

2/3 cup evaporated milk.

Six teaspoons Goobers peanut butter and jelly.

 

 

Equipment needed:

Twin pack of 6 muffin foil pans.

Paper baking cups.

Can opener.

Spoon.

Oven mitt or hot pad.

Wooden pizza board, optional but great for outdoor prep work.

Baking thermometer.

 

 

Step by step directions:

1. Zip open muffin mix across top and pour in 2/3 cup milk.  

  

2. Stir until well moistened, squeezing bottom corners to ensure complete mixing.

 

3. Put 1 ½ tablespoons water into each cup of one foil pan.  Place second pan over the top and line with paper cups.

   

4.   Evenly distribute all but 6 tablespoons of batter into the cups.

  

5. Place 1 teaspoon of peanut butter and jelly mixture into center of each cup.

 

6. Spoon remaining batter on top, about 1 tablespoon more in each cup.

 

 

7. Preheat covered grill with gas open to 1/2 position and  thermometer in place on grill grate.

 

8. Place muffins on grill when temperature reaches 400 degrees.

 

 

9. Bake 15 – 18 minutes or until muffins are golden and feel firm to the touch.

 

10. Remove muffins from grill and allow to cool for 10 minutes, as centers will be hot.

 

Tip: Remember that the grill temperature is lowered by removing the lid and increased by leaving the lid in place and allowing time for the temperature to increase.  A good practice to assure even baking is to check the thermometer every 5 minutes.

 

 

From the test kitchen of Robinson Crusoe Recipes

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