Peanut Butter and Jelly Muffins

Peanut Butter and Jelly Muffins (Adapted from CL)

1 cup all-purpose flour
3/4 cup whole wheat pastry flour
1/4 cup granulated sugar
1/4 cup packed dark brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
1/3 cup creamy peanut butter
1 large egg
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 cup raspberry, grape or strawberry jam

Preheat oven to 400

In a large bowl, whisk together flours, sugars, baking powder and salt.

In a small bowl, whisk together milk, peanut butter, egg, melted butter and vanilla. Pour into the dry ingredients and mix just until combined.

Fill each well of a 12 cup muffin tin lightly coated with nonstick spray about half full. Spoon 1 teaspoon jam into each cup. Evenly spoon the remaining batter on top to cover jam. Bake until the muffins spring back when lightly pressed in the center, about 15 to 20 minutes. Remove and place on a wire rack to cool for 5 minutes - carefully remove the muffins from the pan and set on a wire rack to cool.

Makes 12 muffins.

Just found the recipe? Click here to see where we talked about it!