September 28th, 2011
It’s concord grape season! I’ve been buying bunches and bunches and, between gobbling them right off the vine, I’ve been using them to make my Peanut Butter and “Jelly” Muffins.
Keep an eye out for thomcord grapes, a seedless variety very similar to concords. I spied some at Trader Joe’s last weekend, so check there if your farmer’s market doesn’t have any. Otherwise, you’ll have to take some time to remove the seeds from your concords—a thankless task, I admit, but worth it.
You can get my recipe for these Peanut Butter and “Jelly” Muffins (can be shared with kids 8+ mos)* on Babble, where I posted them last October.
I once tried making these with part whole wheat flour, but they did not come out tasty. Now I always stick with my original recipe. The only change is that I make them mini-muffins instead of full size. If you do the same, I suggest that you use mini-muffin liners and bake for 14-16 minutes. This recipe will make about 4 dozen mini’s.
One last note—these definitely have a nice sweetness, but taste pretty healthy, much like a great peanut butter and grape jelly on whole wheat bread. I like keeping the sugar to a minimum since I serve these for breakfast and pack them in the Hungry Boy’s lunch box. If you want a sweeter occasional treat, though, add a little more sugar.
*Note: These can be shared with any child already safely managing soft finger foods and eating peanuts. The American Academy of Pediatrics has said that there is no proven benefit to delaying any solids, even high allergen foods, beyond 6 months. If you’re concerned about peanuts, read more on introducing high allergen foods to children younger than 12 months.