Peanut Butter and Jelly Muffins

Since the school year began, I have been trying to make something new and exciting for my daughter's lunch each week. I found this simple, quick recipe for Peanut Butter Muffins at www.muffinrecipes.com. I decided to add a little bit of jelly to the middle of the muffin to finish the peanut butter and jelly sandwich effect. These muffins can be placed in baggies and refrigerated for quick lunch packing!

Peanut Butter and Jelly Muffins

Ingredients:

2 medium eggs, beaten
2 cups sifted flour
1 cup milk
1/2 cup peanut butter
1/4 cup sugar
2 tablespoons butter, melted
3 teaspoons baking powder
1 teaspoon salt
1/2 cup of your favorite jam or jelly

Instructions:

Preheat your oven to 400 and spray muffin tin with Pam or equivalent. Sift together the flour, sugar, baking powder and salt. Add the peanut butter and mix with pastry mixer until the peanut butter resembles little peas. Combine the eggs and milk, then pour into the mixture. Add the butter and stir until mixture is just moistened. Fill the muffin tins about 2/3 full and bake for 25 minutes. In a pastry bag fitted with a medium, round tip add the jam or jelly. As soon as the muffins come out of the oven, poke the tip of pastry bag into the top of each muffin and squeeze the jam/jelly into the muffin until you can see a bit rise up around the edge of the bag tip. Makes one dozen.