Peanut Butter and Jelly Muffins

White bread. Peanut Butter (chunky of course). And strawberry jam. THAT's the perfect sammich. So when rolled into a muffin recipe, of course it must be tried. And it was quite successful. A little "wheaty," (Cooking Light of course) but yummy. And sure to be a favorite of your kids. You might actually be able to get them to eat a healthy breakfast...


Peanut Butter and Jelly Muffins
From Cooking Light magazine.
Makes one dozen muffins.


1 cup all-purpose flour (about 4 1/2 ounces)
3/4 cup whole wheat flour (about 3 1/2 ounces)
1/4 cup granulated sugar
1/4 cup packed dark brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups fat-free milk
1/3 cup creamy peanut butter
1/4 cup egg substitute
2 tablespoons butter, melted
1 teaspoon vanilla extract
Cooking spray
1/4 cup strawberry jam

Preheat oven to 400°.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugars, baking powder, and salt in a large bowl; stir with a whisk. Make a well in center of mixture. Combine milk and next 4 ingredients (through vanilla); add to flour mixture, stirring just until moist.
Spoon batter into 12 muffin cups coated with cooking spray. Fill each cup half full with batter. Spoon 1 teaspoon jam into each cup. Spoon remaining batter on top to cover jam. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Let cool in pan 5 minutes. Remove from pan, and cool on a wire rack.