Peanut Butter and Jam Muffins

Ever have those little bits of jams sitting in jars and you really would like to open up a different kind? I am just too frugal to throw that out. Here is the perfect way to use up those little bits. You can use any kind of jam, I used strawberry this time.

Ingredients:

• 1 cup whole wheat flour
• 3/4 cup white flour
• 1/2 cup brown sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/4 cups milk, I used skim
• 1 egg
• 1/3 cup peanut butter
• 2 tablespoons butter, melted
• 1 teaspoon vanilla
• Jam

Method:

1. In a bowl whisk together dry ingredients.
2. In another bowl mix the rest of the ingredients except for the jam and add to the dry ingredients and mix just until moistened.
3. Spoon half of the mixture into a greased muffin pan.
4. Spoon 1 teaspoon jam into each muffin cup and spoon the remaining batter over the jam to cover.
5. Bake at 400º for 25 minutes.
6. Cool a few minutes in the pan, remove and cool completely on a cooling rack.
7. These muffins freeze well.

Yields: 12 muffins

Oops, a little jam ran out of that one!