Peanut Butter and Jelly Muffins

Who doesn't love peanut butter? I know there might be someone out there who doesn't but pb never gets old to me.
These muffins are like a pb&j sandwich for breakfast, except better.
I had to make some muffins for a morning get-together and these muffins just looked tasty over at myrecipes. I double a batch and they were ready in a jiffy (ha- I didn't even realize that was kinda a pun because of Jif) My kids loved them and I did too.
I used Marionberry Jam because that is what we had hanging out in the fridge. I am sure almost any flavor of jelly or jam would go great with these.
Perfect for breakfast or a snack.



Peanut Butter and Jelly Muffin from Cooking Light
Don't use a natural-style peanut butter in this recipe; it won't have enough sugar or fat to help the muffins rise.
1 cup all-purpose flour (about 4 1/2 ounces)
3/4 cup whole wheat flour (about 3 1/2 ounces)
1/4 cup granulated sugar
1/4 cup packed dark brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups fat-free milk
1/3 cup creamy peanut butter
1/4 cup egg substitute
2 tablespoons butter, melted
1 teaspoon vanilla extract
Cooking spray
1/4 cup strawberry jam (I used marionberry)

Preheat oven to 400°. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugars, baking powder, and salt in a large bowl; stir with a whisk. Make a well in center of mixture. Combine milk and next 4 ingredients (through vanilla); add to flour mixture, stirring just until moist.
Spoon batter into 12 muffin cups coated with cooking spray. Fill each cup half full with batter. Spoon 1 teaspoon jam into each cup. Spoon remaining batter on top to cover jam. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Let cool in pan 5 minutes. Remove from pan, and cool on a wire rack.


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