Peanut Butter and Jelly Muffins

 It's Muffin Sunday here at the Sturgeon Plantation.  I've been wanting to try this recipe for some time.  They have just the right amount of sweetness.

 Peanut Butter and Jelly Muffins

1 cup all-purpose flour
3/4 cup whole wheat flour
1/4 cup granulated sugar
1/4 cup brown sugar, packed
1 Tbsp. baking powder
1/2 tsp. salt

1 1/4 cup fat-free milk
1/3 cup creamy peanut butter
1 cup egg, beaten slightly  (you can cut more fat by going with an egg substitute, 1/4 cup.)
2 Tbsp. butter, melted
1 tsp. vanilla

Non-stick cooking spray

1/4 cup strawberry jam

Preheat oven to 400 degrees.
Measure dry ingredients into mixing bowl and blend well.
Measure milk, peanut butter, egg, melted butter and vanilla in a separate bowl and blend well before adding to dry ingredients.
Stir into dry ingredients until dry is just moist.
Fill muffin cups 1/2 full.
Place 1 tsp. or less in middle of muffin.  Cover with small amount of remaining batter.
Bake for approximately 20 minutes or until muffins spring back when touched lightly in center.
Let cool in pan for 5 minutes.
Remove from pan and cool on wire rack.

Yield:  1 dozen muffins