PB&J Muffins

I got this recipe off of one of my fave blogs! It was simple to make and the kids were able to help. My son mixed the dry ingredients and my daughter was in charge of putting the jelly in the muffins. They were a hit! Make sure you have a glass off cold milk.

1 cup all-purpose flour

3/4 cup whole wheat pastry flour

1/4 cup granulated sugar

1/4 cup packed dark brown sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 1/4 cups milk

1/3 cup creamy peanut butter

1 large egg

2 tablespoons butter, melted

1 teaspoon vanilla extract

1/4 cup raspberry, grape or strawberry jam

Preheat oven to 400In a large bowl, whisk together flours, sugars, baking powder and salt.In a small bowl, whisk together milk, peanut butter, egg, melted butter and vanilla. Pour into the dry ingredients and mix just until combined.Fill each well of a 12 cup muffin tin lightly coated with nonstick spray about half full. Spoon 1 teaspoon jam into each cup. Evenly spoon the remaining batter on top to cover jam. Bake until the muffins spring back when lightly pressed in the center, about 15 to 20 minutes. Remove and place on a wire rack to cool for 5 minutes - carefully remove the muffins from the pan and set on a wire rack to cool.Makes 12 muffins.