Peanut Butter & Jelly Muffins
1 1/2 teaspoons salt
1 tbsp baking powder
1 cup milk
2 large eggs
2/3 cup sugar
1 cup creamy peanut butter
1/3 cup Crisco vegetable oil
1/2 cup Smucker's jam or preserves of your choice
2 cups Pillsbury Best All-Purpose flour
1/4 cup sugar
Heat oven to 375.
Spray muffin pan with no stick spray.
Stir together flour, salt and baking powder in a large bowl.
Add milk, eggs, sugar, peanut butter and oil to bowl; combine ingredients on low speed of an electric mixer, just until moistened.
Do not over beat.
Fill prepared muffin cups evenly with half of the batter.
Place 2 level teaspoons jam or preserves in the center of each muffin.
Evenly divide remaining batter between muffin cups.
Sprinkle with sugar.
Bake for 18 to 20 minutes.
Remove from oven; cool in pan 5 minutes.
Pairs Well With
I got this recipe from a Pillsbury flour package.