Title: Peanut Butter and Jelly Muffins
Categories: Breads, Muffins
Yield: 4 Servings

2 c Whole Wheat Flour
1/2 c Sugar
1 1/2 ts Baking Powder
1/2 ts Salt
3/4 c Peanut Butter; Crunchy Style
3/4 c Skim Milk
2 Eggs; Small
1/4 c Fruit Preserves

Combine the flour, sugar, baking powder and the salt in a mixing bowl.
Cut in the peanut butter with two forks or a pastry blender until the
mixture resembles coarse crumbs. Add the milk and eggs all at once,
stirring until the flour is moistened. Place 2 Tb of the batter into a
greased, fluted or plain muffin cup. Place 1 ts of the preserves in the
center of the batter and top with 2 tb more of the batter. Repeat until
you have 12 muffins. Bake in a 375 degree F. oven for 15 to 17 minutes.
Remove from the muffin cups and cool on a rack.

From "Make Mine Healthy" by Mimi Morgan.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/muffins2.zip