Healthier Peanut Butter and Jelly Muffins

These are so yummy, I can taste them as I write in the recipe (no I'm not eating them ;) I found these on a health and fitness web site. They don't rise much, so fill the muffin cups nearly full.

• Ready In: 45 mins
• Yields: 12-15 muffins

Ingredients

• 1  cup whole wheat flour
• 1⁄2 cup all-purpose flour
• 1  cup  whole oats (no instant)
• 1  cup honey
• 2  tablespoons baking powder
• 1⁄4 teaspoon sea salt (regular is okay too)
• 1  cup skim milk
• 4  tablespoons butter, melted
• 1  whole egg, beaten
• 1  egg white, beaten
• 1⁄2 cup  sugar free real  fruit preserves

• Topping

• 1⁄3 cup  whole oats
• 1⁄4 cup whole wheat flour
• 1⁄3 cup peanut butter (crunchy or creamy)
• 1  tablespoon butter
• 2  tablespoons Splenda sugar substitute (or sugar, if you like)

Directions

1. Preheat oven to 350 F.
2. Make topping first by combining oats, flour and splenda in small bowl.
3. Cut in peanut butter and butter until thoroughly mixed and crumbly.
4. Set in refrigerator until needed.
5. For muffins: Combine flours, oats, honey, baking powder and sea salt in large bowl.
6. In separate smaller bowl, mix milk, butter and eggs.
7. Add egg mixture to dry ingredients until moistened, but don't overmix.
8. Stir in preserves.
9. Divide into muffin cups.
10. Crumble on peanut butter topping and cook for 20-25 minutes.
11. (Please check on muffins periodically, as smaller or larger muffins will need to be cooked accordingly).