Peanut Butter and Jelly Muffins
Recipe adapted from Cooking Light's Way to Cook Vegetarian
1 Cup AP flour
3/4 Cup whole wheat flour
1/4 cup rapadura sugar (or any granulated sugar would work)
1/4 cup packed dark brown sugar
1 Tb. baking powder
1/2 tsp. salt
1 1/4 Cup milk
1/3 Cup creamy peanut butter (I used chunky, but either is fine)
2 Tb butter, melted
1 tsp. vanilla extract
1/4 cup fruit preserves (or banana slices would be pretty yummy too, since bananas and PB is one of our favorite household snacks).
Preheat oven to 400
Combine dry ingredients in a large bowl and stir with a whisk. Make a well in the center of mixture. Combine the wet ingredients and pour into the well and stir just until moist.
Spoon batter into muffin cups, filling each cup half way full. Spoon one teaspoon of jam into each cup. Spoon remaining batter on top to cover jam. Bake at 400 for 20 minutes or until muffins spring back when lightly touched in center. Let cool in pan 5 mins. Remove from pan and cool on a wire rack.
makes 1 dozen