Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Whole Wheat Flour |
| ½ cup | Sugar |
| 1½ teaspoon | Baking Powder |
| ½ teaspoon | Salt |
| ¾ cup | Peanut Butter; Crunchy Style |
| ¾ cup | Skim Milk |
| 2 \N | Eggs; Small |
| ¼ cup | Fruit Preserves |
Servings: 4
Combine the flour, sugar, baking powder and the salt in a mixing bowl. Cut in the peanut butter with two forks or a pastry blender until the mixture resembles coarse crumbs. Add the milk and eggs all at once, stirring until the flour is moistened. Place 2 Tb of the batter into a greased, fluted or plain muffin cup. Place 1 ts of the preserves in the center of the batter and top with 2 tb more of the batter. Repeat until you have 12 muffins. Bake in a 375 degree F.
oven for 15 to 17 minutes. Remove from the muffin cups and cool on a rack. Submitted By BARRY WEINSTEIN On 04-14-95