2 cups all purpose flour
1 1/2 teaspoon salt
1 tablespoon baking powder
1 cup milk (I use 2%)
2 large eggs
2/3 cup sugar
1 cup creamy peanut butter (I use JIF)
1/3 cup vegetable oil
1/2 cup jam or jelly of your choice
Topping 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 the bowl; combine ingredients on low speed of an electric mixer, just until moistened. Do not over beat.Fill half of each muffin cup with the batter. Then place two teaspoons jam or jelly in the center of each muffin. Evenly divide remaining batter between muffin cups, and top each with that. Then sprinkle the tops with sugar. Bake 18-20 minutes, then remove from oven.
Makes 12 muffins.
1 1/2 teaspoon salt
1 tablespoon baking powder
1 cup milk (I use 2%)
2 large eggs
2/3 cup sugar
1 cup creamy peanut butter (I use JIF)
1/3 cup vegetable oil
1/2 cup jam or jelly of your choice
Topping 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 the bowl; combine ingredients on low speed of an electric mixer, just until moistened. Do not over beat.Fill half of each muffin cup with the batter. Then place two teaspoons jam or jelly in the center of each muffin. Evenly divide remaining batter between muffin cups, and top each with that. Then sprinkle the tops with sugar. Bake 18-20 minutes, then remove from oven.
Makes 12 muffins.
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