Kid Food

I'm officially due 2 months from today. !!!!!!!!!!!.

I feel like it was about a week ago I posted on Facebook that I was due in 4 months. Baby is all over the place in there--often makes me look like a crazy person as I sit on the couch laughing because a)I'm amused at the antics or b) I'm genuinely getting tickled.

So perhaps subconsciously in celebration of the 2-month countdown I was inspired to bake some kid food yesterday. I made Peanut Butter and Jelly muffins from my new favorite cookbook:

My aunt Chris is a consummate baker, and this is one of her go-tos. I have a stained ratty photocopy of the raised corn pancakes from here which I only make once in a blue moon because I can't restrain myself when I do from eating about 4. But I will share them with you sometime---it's my duty. The book-now that I finally ordered it and can read from cover to cover-- has awesome tips about flours, grains, and ways to improve the texture and taste of bread. I love a carb-lover.

I had a free afternoon yesterday and was just really into being at home. And the beauty of having a husband who goes to work in the morning is I can unload extra baked goods on his colleagues so I don't have to sit around staring at the muffikins wondering how long I have to wait before I eat another one. This trick works great on anyone you love who works offsite.

The first time I make a recipe I follow it to the letter. When I make these next time I am going to sub half the flour with whole wheat and try coconut sugar instead of refined white, maybe almond butter instead of PB. Just for kicks. The sugar in these, though, is negligible, so don't worry if you're trying to stay off the stuff. These aren't as oily as many muffins can be; I think because when you do serve them it's recommended to do so warm with additional peanut butter and jelly on the side, which will add some extra moisture. That being said, WARM THEM UP. They're just not the same room temp. The batter is super-sticky, which adds to the kid food element of them---my inner child was delighted with the mess and I'm sure my outer one will be too when we get to the stage where the hummingbird is helping me bake. And don't be concerned if the jelly leaks out a little when baking---even then it makes a pretty ribbon through the center of the muffin.

So if I'm due two months from today, that means tomorrow I am due in less than two months. Whoa. In honor of my child:

Peanut Butter and Jelly Muffins

from the Wooden Spoon Bread Book

2 c unbleached flour

2 teaspoons baking powder

1/4 teaspoon salt

2 eggs

1/4 c sugar

1 Tablespoon honey

3/4 c creamy peanut butter

1 c milk

jam or jelly of your choice (I used a strawberry-orange that needed using up)

1. Preheat oven to 375. Grease 12-cup muffin tin.

2. Sift together and set aside

flour, baking powder, salt

3. In a large mixing bowl beat eggs

4. Stir into eggs in this order

sugar

honey

PB

milk

sifted dry ingredients

5. Into each muffin cup spoon 1 rounded tablespoon batter. Press the back of a spoon into each filled cup, making a small well in each (here's where the stickiness can get you--be patient.Laugh. You'll get it). Spoon into each well 1 teaspoon jam or jelly.

6. Cover jelly by evenly dividing and spooning (of course I eyed it and the results were slightly uneven but delish all the same) remaining batter into muffin cups.

7. Bake for 20-25 minutes or til golden brown. Mine took 22.

8. Serve warm with more PB&J on the side.

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