Peanut butter and jelly muffins

Yield: 12 muffins

Measure Ingredient
2 cups All-purpose flour
3 tablespoons Granulated sugar
1 tablespoon Baking powder
¾ cup Creamy peanut butter
1 large Egg
1 cup Milk
\N \N About 1/3 cup raspberry or strawberry jelly

Heat oven to 350F. Grease nonstick muffin cups or use foil baking cups.

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 a dough than a batter.

Spoon 2 scant tablespoons batter into each muffin cup and smooth surface out 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 to 25 minutes or until lightly browned.

from Muffins by Elizabeth Alston posted by Tiffany Hall-Graham

Submitted By TIFFANY HALL-GRAHAM On 04-22-95

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