PB & J Surprise Muffins

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 or jam

Preheat oven to 375 degrees. Line a 12-cup muffin tin with paper liners. In a large bowl, combine the flour, sugar, baking powder, and salt. In a separate bowl, mix the peanut butter with the egg; add the milk, a little at a time, then add the butter. Mix well. Pour the wet batter into the bowl with the dry ingredients and stir gently to combine. (Batter will be stiff). Put a heaping teaspoon 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 teaspoon of batter or enough to fill each cup about two thirds full. Spread the top batter gently until no jelly is visible. Bake for 20 minutes, then turn the muffins on to a wire baking rack to cool. Be careful -- the jelly centers can get very hot!
Makes 12 muffins.


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