Peanut Butter and Jelly Muffins

What you need:

• 2 cups flour - I used KA White Whole Wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup light brown sugar
• 3/4 cup peanut butter - I used reduced fat
• 3/4 cup milk - I would up this to a full cup to make the batter a bit thinner as it was too thick
• 2 tablespoons oil - I used olive oil, you could use vegetable oil or even melted butter
• 2 eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1/4 cup jam - I used homemade low sugar blackberry jam

What you do:

Whisk together flour, baking powder, salt and sugar. With a fork, mix in the peanut butter until mixture resembles coarse breadcrumbs. In a separate bowl, combine milk, oil, eggs and vanilla. Pour into dry and mix just until combined. In a greased muffin pan (line with muffin papers) spoon batter into bottom about 1/3 full. Top each with 1 rounded teaspoon of jam or jelly. Spoon more batter on top until 3/4 full. Bake in a 375 degree oven for about 15 minutes. Makes 12 muffins.