Peanut Butter and Jelly . . .

There is nothing better than a peanut butter and jelly/jam sandwich! I like mine on wholewheat bread and prefer any flavor jelly or jam as long as it's apricot. We didn't have peanut butter in the house when I was growing up so this has become an adult favorite for me over the years. When I ran across this recipe, I knew it would be a winner especially if the jelly jar is at hand when they exit the oven.

Peanut Butter Muffins

1 2/3 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup granulated sugar
1/3 cup crunchy peanut butter
1 cup milk
2 large eggs
1/2 cup chopped peanuts

Preheat oven to 350 degrees.

Grease 16 muffin cups or line with cupcake papers.

Stir together the dry ingredients in a bowl. In another bowl, mix the peanut butter and milk - stirring in teh milk, bit by bit, until the peanut butter is diluted and smoothed into the milk. Stir in the eggs and half the peanuts.

Stir the liquid mixture into the dry ingredients all at once. Mix only until batter is blended and still somewhat lulmpy. Spoon the batter into the cuffin cups, filling only 2/3 full. Sprinke the remaining peanuts over the top. Bake for 25-30 minutes. Turn out and let cool a bit before serving then pass the jelly.