Peanut Butter and Jelly Muffins

These are great to make a batch of, package individually in a ziplock, and freeze- then grab one on your way out. They are great for a mid-morning snack, or a quick power boost before the gym. Ben loves them, so after making them a second time around, I thought I would share the recipe.
* they taste like a little condensed PB&J- great warm, great cold

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

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.

found at: http://www.cookinglight.com/