Peanut Butter and Jelly Muffins

I've had this recipe for ages- it's originally from a Sunday magazine in a November 26, 1995 edition of the Ceveland Plain Dealer.

• Ready In: 50 mins
• Yields: 12 muffins

Ingredients

• 1 3⁄4 cups flour
• 1⁄4 cup sugar
• 1 1⁄2 teaspoons baking powder
• 3⁄4 teaspoon salt
• 1  egg
• 1 1⁄4-1 1⁄2 cups skim milk
• 1⁄3 cup peanut butter, room temperature, creamy or crunchy
•  strawberry preserves or   grape jelly

Directions

1. Spray muffin tins with oil or line with paper liners.
2. Stir together flour,sugar,baking powder and salt in large bowl.
3. In separate bowl, combine egg,1 1/4 cups milk and peanut butter.
4. Add all at once to the flour mixture; stir until moistened.
5. Add more milk if mixture is too stiff.
6. Fill muffin cups two-thirds full.
7. Make a well in the center and add 1 teaspoon preserves or jelly to center of each cup.
8. In a preheated 400 degree oven, bake muffins 20 to 25 minutes, or until golden,.