Peanut Butter Jelly Time
I have so so so many jars of jams and preserves. Anyone want canned cherries circa 2008? I’m on a mission to use some of them up pre-move, so I popped open a jar of cherry preserves yesterday and made some muffins that are disappearing much faster than the jam alone.
The recipe was my gluten-free spin off of Emily’s jelly surprise muffins. I made some necessary substitutions in flour to make them gluten-free, but one of them was more significant than others. For 1/4 of the flour I used peanut flour, making pb&j muffins. Yum. Since most of you aren’t gf, I highly recommend Emily’s recipe, but I’d throw in some peanut flour if you have some!
And just for fun, here’s a picture of the work that went into pitting these cherries back in the summer of 08…