Peanut Butter and Jelly Muffins

It only makes sense to put this classic combination together in a muffin. Children, of all ages, will love these.

• Ready In: 37 mins
• Serves: 16
• Yields: 16 muffins

Ingredients

• 2  cups all-purpose flour
• 1⁄2 cup sugar
• 2 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 3⁄4 cup peanut butter (I prefer creamy)
• 2  eggs, lightly beaten
• 3⁄4 cup milk
• 1⁄4 cup  strawberry preserves

Directions

1. Combine flour, sugar, baking powder, and salt in a large bowl; cut in peanut butter with a pastry blender (or 2 knives used scissor-style) until mixture resembles coarse meal. Make a well in center of mixture. Combine eggs and milk; add to dry ingredients, stirring just until moistened.
2. Spoon half of batter into greased muffin pans (or line with paper muffin cups), filling one-third full; top each muffin with 3/4 teaspoon strawberry preserves. Spoon remaining batter into muffin pans, filling two-thirds full. Bake at 400 degrees Fahrenheit for 15 to 17 minutes or until lightly browned. Remove from pans immediately.