Peanut Butter and Jelly Muffins

Peanut Butter and Jelly Muffins

1 cup all-purpose flour

3/4 cup whole wheat 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 skim milk

1/3 cup creamy peanut butter

1/4 cup egg substitute

2 tablespoons butter, melted

1 teaspoon vanilla extract

Cooking spray (or paper muffin liners)

1/4 cup strawberry jam

Preheat oven to 400 degrees.

Combine flours, sugars, baking powder and salt in a large bowl; stir until well blended. Make a well in center of mixture. Combine milk, peanut butter, egg substitute, melted butter and vanilla. Add to well of flour mixture and stir just until the mixture is moist.

Line muffin cups with paper muffin cups or spray with cooking spray. Spoon batter into the muffin cups filling each cup 1/3 full with batter. Place 1 teaspoon of jam into each cup. Spoon remaining batter on top to cover jam.

Bake at 400 degrees for 20 minutes or until muffins spring back when touched lightly in center. Let cool in pan 5 minutes then remove from pan and cool on a wire rack.