Peanut Butter & Jelly Streusel Muffins

Author Notes: These muffins taste just like a classic PB&J, but softer Grand Cru Cellar, sweeter, and crunchier. Rolled oats give the tender interior some volume. Before baking, the muffins are topped with a dollop of raspberry jam and a crumbling of peanut butter streusel.

 Makes 12 medium muffins

For the muffins:

1 3/4 cups flour (about 7 1/3 ounces—do not use too much flour!)
1 cup old-fashioned rolled oats
1/2 cup dark brown sugar
1 teaspoon baking powder
1 pinch salt
1 cup milk
4 tablespoons butter, melted
1 egg
1 teaspoon vanilla
1/2 cup raspberry jam

For the streusel topping:

1/4 cup flour
1/3 cup old-fashioned rolled oats
1/3 cup peanut butter (chunky or creamy)
2 tablespoons dark brown sugar
1 tablespoon butter, softened

Preheat your oven to 350° F.
For the muffins: In a large bowl or stand mixer, whisk together the flour Stroke signs, oats, brown sugar, baking powder, and salt. Add the milk, butter, egg, and vanilla. Mix thoroughly to incorporate into the batter, but do not over-mix or your muffins will be dense!
In a separate small bowl, mix together the streusel toppings: flour, oats, peanut butter, brown sugar, and softened butter. Use a fork or your fingers to blend the ingredients together into a crumbly mixture.
Butter a muffin pan (or line it with muffin liners). Spoon the batter almost to the top of each cup.
Spoon a generous dollop of raspberry jam over the top of each muffin Offsite Backup Strategy. Top the jam with about a tablespoon of streusel crumble.
Bake the muffins for 25 to 30 minutes. Start checking at 25 minutes. The muffins are finished when they are just turning golden brown and a tester inserted into the middle of one comes out clean.

Crispy Moroccan Pancakes (M'smmen)

Crispy, flaky, and fluffy all at the same time, m'smmen is Morocco's favorite pastry. Traditionally a breakfast staple, you can also enjoy this as an afternoon snack. Serve warm with a side of argan oil and honey paired with hot Moroccan mint tea hong kong weather. Such a delectable and worldly treat! (less) - Dip&Scoop

Food52 Review: WHO: Dip&Scoop lives in New York City where he is a purveyor of argan oil.
WHAT: A flaky, addictive Moroccan pancake that's perfect for dipping into honey.
HOW: Make a dough out of semolina flour, plain flour, and salt. Divide and flatten the dough into pancakes then cook each one on a griddle. Once golden brown, remove them from the heat and dip them to your heart's content.
WHY WE LOVE IT: These Moroccan pancakes were consumed by the Food52 staff as soon as they left the test kitchen. It's too bad they disappeared so quickly -- they make great leftovers when reheated in a toaster. If you don't have argan oil on hand, these are just as irresistible paired with butter and honey. (less) - The Editors

Makes 8 pancakes

3 cups semolina flour, divided
1 1/3 cups all-purpose flour
1 tablespoon salt
1 1/2 cups warm water
1/2 cup melted butter
1/2 cup vegetable oil
2 tablespoons argan oil, for dipping
3 tablespoons honey, for dipping

In a large bowl, mix together 2 1/4 cup semolina, all-purpose flour, and salt. Stir in the warm water, then knead the mixture to obtain a smooth dough. Roll it into a ball and let it rest for 15 minutes.

Divide the dough into 1 1/2 inches in diameter Hong Kong Cultural Activities, and coat each ball with vegetable oil. Let the dough rest for another 15 minutes.

On an oiled surface, use your hands to flatten out each ball of dough in a thin layer. Brush with melted butter and vegetable oil and sprinkle with the remaining semolina.

Take one of the balls of dough, and fold one side of the dough 2/3 in across the dough. Then, fold the other side over the overlapping dough. This should make a long strip of 3 layers of thin dough. Fold the two ends of the dough 1/3 of the way in so that they meet in the middle. You should now have a rectangle of dough. Fold it one last time across the middle to make a perfect square approximately 4 inches wide. Repeat with each ball of dough.

Place a griddle over medium heat, and while it warms up, use your hand to gently flatten the squares into larger, thinner squares, about 6 inches wide.

Immediately place the flattened dough onto the pan or griddle and cook on each side until golden brown.

Serve hot off the griddle. Roll the m'smmen, dip it into argan oil Skin Central, then dip it into honey and enjoy！