Peanut Butter And Jelly Muffins
|All purpose flour||2 Cup (32 tbs)|
|Granulated sugar||3 Tablespoon|
|Baking powder||1 Tablespoon|
|Creamy peanut butter||3⁄4 Cup (12 tbs)|
|Milk||1 Cup (16 tbs)|
|Raspberry jelly/Strawberry jelly||1⁄3 Cup (5.33 tbs)|
Preheat oven to 350°.
Place paper liners in muffin pan.
Spray liners with non-stick spray.
Mix flour, sugar, and baking powder in a large bowl.
Put peanut butter and egg in another bowl and beat with a wooden spoon until smooth.
Add milk, a little at a time, stirring after each addition.
Pour peanut butter mixture over dry ingredients and fold in with a rubber spatula just until dry ingredients are moistened.
Mixture will be stiff, more like dough than batter.
Spoon 2 scant tablespoons batter into each muffin cup and smooth surface with your fingers until it touches the edge of the baking cup.
Top each muffin with a heaping teaspoon of jelly, then cover with 2 more tablespoons batter.
Bake 20-25 minutes or until lightly browned.