Peanut Butter and Jelly Muffins

By dashy_65

Ingredients

• 1 cup  all-purpose flour (about 4 1/2 ounces)
• 3/4 cup  whole wheat flour (about 3 1/2 ounces)
• 1/4 cup  granulated sugar
• 1/4 cup  packed dark brown sugar
• 1 tablespoon  baking powder
• 1/2 teaspoon  salt
• 1 1/4 cups  fat-free milk
• 1/3 cup  creamy peanut butter
• 1/4 cup  egg substitute
• 2 tablespoons  butter, melted
• 1 teaspoon  vanilla extract
• Cooking spray
• 1/4 cup  strawberry jam

Preparation

Step 1

Preheat oven to 400°.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugars, baking powder, and salt in a large bowl; stir with a whisk. Make a well in center of mixture. Combine milk and next 4 ingredients (through vanilla); add to flour mixture, stirring just until moist.

Spoon batter into 12 muffin cups coated with cooking spray. Fill each cup half full with batter. Spoon 1 teaspoon jam into each cup. Spoon remaining batter on top to cover jam. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Let cool in pan 5 minutes. Remove from pan, and cool on a wire rack.