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Peanut Butter And Jelly Muffins
Food & Drink
2 1⁄2 cups flour
1⁄2 cup sugar
1⁄4 cup brown sugar
1 1⁄2 tablespoons baking powder
1 teaspoon salt
2⁄3 cup crunchy peanut butter (or creamy pb)
3⁄4 cup milk
1⁄3 cup oil
2 eggs, beaten
10 ounces strawberry jam or 10 ounces grape jam
Preheat oven to 400.
Spray 12-muffin tin with nonstick cooking spray or line with paper muffin cups.
In a large mixing bowl, stir together flour, sugars, baking powder and salt.
Cut in peanut butter with a pastry cutter or fork until mixture looks like coarse crumbs.
Add milk, oil and eggs and stir until moistened.
Spoon into muffin cups to fill only half way. (There should be batter left over). Create a well in each cup of batter and drop about 1 1/2 tbsp of jam into each well.
Spoon remaining batter over the jam in each muffin cup.
Bake at 400 for 20-25 minutes. Cool on wire rack before removing.