Peanut Butter and Jelly Muffins Recipe
"School Lunch Recipes Online"
2-1/2 C. flour
3/4 C. sugar
1 1/2 T. baking powder
1 t. salt
2/3 C. crunchy peanut butter
3/4 C. milk
1/3 C. vegetable oil
1 jar strawberry or grape jelly (10 oz.)
non-stick cooking spray
Spray 12 muffin cups with non-stick cooking spray.
In a large mixing bowl, mix together flour, sugar, baking
powder, and salt. Using a pastry blender or two knives, cut the peanut butter
into the flour until the mixture resembles coarse crumbs. Add milk,, vegetable
oil, and eggs; stir until just moistened.
Spoon muffin cups 1/2 full with batter. Create a well in the
center of each cup. Place about 1 1/2 tablespoon of jam into each well. Spoon
remaining batter over jelly.
Bake at 400° F. for 20 to 25 minutes, or until a wooden pick
inserted in the center comes out clean. Cool on a wire rack.