Easy Kids Meals

*Hooked* up Peanut and Butter Sandwiches 

Saturdays in the fall are usually ill defined in our family.  We have no specific schedule to follow, we spend the most of the morning on chores and watching cartoons, and before I know it, it is lunch time.  The last thing I need is to have 4 children hovering over me while I try to cook lunch.  So, on Saturdays the kids get together and make their own lunch, while I get continue to get caught up on the never ending laundry pile.  Initially all they wanted was the old reliable boxed Macaroni and Cheese, but after while they got tired of it.  So I started giving them different recipes to try and experiment with.  The Peanut Butter and Jelly Muffins are by far one of their favorite self-made lunches.  They are simple, quick and delicious, using ingredients that most people have on hand.  The muffins when cooking impart a nice aroma that ensures that everyone stays hungry.  A glass of milk and a banana are perfect accompaniments.   

Peanut Butter and Jelly Muffins 

Ingredients:½ cup crunchy Peanut Butter ½ cup Jam or Preserves (we love homemade strawberry jam) 2 cups sifted all-purpose flour (We use 1 cup whole wheat and 1 cup all-purpose flour)1 tablespoon baking powder 1 cup milk 2 eggs ½ cup sugar 1 teaspoon salt  

Preheat oven to 400ºF. Stir together flour and baking powder; set aside.Place milk, eggs, sugar, peanut butter and salt in another bowl and blend to combine. Pour over dry ingredients; stir just to moisten.Line a 12-muffin pan with paper muffin cups. Fill the lined cups 1/3 full. Place about 1 teaspoon of jam or preserves in the center of each muffin. Fill muffin cups with additional batter until about 2/3 full.Bake for 15 to 20 minutes.  Remove from the oven and cool in the pan about 5 minutes.