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Peanut Butter and Jelly Muffins
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1 3/4 cups all-purpose flour
1/3 cup sugar
2-1/2 tsp.baking powder
1/2 tsp.salt
1/2 cup creamy peanut butter
1 large egg
3/4 cup milk
1/3 cup butter, melted
1/2 cup strawberry, raspberry, or grape jelly
Preheat the oven to 375 degrees. Line a muffin tin with muffin papers. In a large bowl, combine the flour, sugar, baking powder, and salt. In another bowl, mix the peanut butter with the egg. Add the milk, a little at a time, then add the butter and mix. Pour the wet batter into the bowl with the dry ingredients and stir gently to combine. The batter will be stiff.
Put a heaping tablespoon of batter in the bottom of each muffin cup. Use a finger to make an indentation in the center and put a teaspoon of jelly in the hole. Cover with another heaping tablespoon of batter or enough to fill each cup about two-thirds full. Spread the batter gently until no jelly is visible. Bake for 20 minutes, then turn the muffins onto a wire baking rack to cool for at least 10 minutes (the jelly centers can get hot). Makes 12 muffins.
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