PB&J Muffins

• 2 1/4 cups all purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2/3 cup brown sugar
• 6 tbsp butter, melted and cooled
• 1/2 cup crunchy peanut butter
• 2 large eggs
• 1 cup milk
• approx 1/3 cup jam

1. Preheat oven to 375F and line a muffin tin with paper liners (I do suggest using the liners instead of just greasing - the jam could leak out and stick to the tin, making a big mess.)
2. In a large bowl, whisk together flour, baking powder, salt and brown sugar.
3. In a medium bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth. Pour into flour mixture and stir until just combined.
4. Fill each cup of the prepared muffin tin about halfway up with batter. Top each with a heaping teaspoon of jam and cover with remaining batter. Each muffin cup (of a standard 12-cup muffin tin) should be filled to the top.
5. Bake for 17-20 minutes, until a tester comes out clean and the top of the muffin springs back when lightly pressed.
6. Cool on a wire rack.

Found On: Fun Foods on a Budget