Hidden inside these moist peanut butter muffins is a secret filling--your child's favorite jelly. If you make up a batch over the weekend, your kids can enjoy them as after school treats all week long.

Ingredients

• 1-3/4 cups all-purpose flour
• 1/3 cup sugar
• 2-1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup creamy peanut butter

• 1 large egg
• 3/4 cup milk
• 1/3 cup butter, melted
• 1/2 cup strawberry, raspberry, or grape jelly

Instructions

1. Preheat the oven to 375 degrees. Line a 12 muffin tin with muffin papers. In a large bowl, combine the flour, sugar, baking powder, and salt. In another bowl, mix the peanut butter with the egg. Add the milk, a little at a time, then mix in the butter. Pour the wet batter into the bowl with the dry ingredients and stir gently to combine. The batter will be stiff.

2. Put a heaping tablespoon of batter in the bottom of each muffin cup. Use a finger to make an indentation in the center and put a teaspoon of jelly in the hole. Cover with another heaping tablespoon of batter or enough to fill each cup about 2/3 full. Spread the batter gently until no jelly is visible. Bake for 20 minutes, then turn the muffins onto a wire rack to cool for at least 10 minutes. Be careful: the jelly centers can get hot. Makes 12 muffins.

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Find more about:

• Breads & Pastries |
• Breakfast Breads |
• Milk |
• Muffins |
• Peanut Butter |
• Whole Eggs

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• Breakfast Breads |
• Marvelous Muffins |
• Breads & Pastries