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Peanut Butter and Jelly Muffins
From AMERICUS GARDEN INNDirections
3/8 cup peanut butter (smooth or chunky)
1 TBS honey
1 egg, lightly beaten
1/2 cup milk
3/4 cup flour
1/4 cup corn meal
4 1/2 tsp sugar
1 tsp baking powder
1/4 tsp salt
2 TBS jelly or preserves
2 TBS jelly or preserves
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Preheat oven to 375 degrees. Line 6 muffin cups with liners or spray with PAM.
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Stir peanut butter with honey until blended. Add egg and mix until blended. Add milk.
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Whisk dry ingredients in a medium bowl.
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Combine peanut butter mixture with dry ingredients, stir just until moistened.
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Fill muffin cups about 1/3 - 1/2 full. Spoon 1 tsp jelly in center of each.
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Divide remaining batter evenly covering jelly.
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Bake at 375 degrees for about 20 minutes or until golden brown.
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Place pan on wire rack to cool, about 5 minutes. Remove muffins to rack and allow to cool for at least 10 minutes.
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Enjoy with a little additional jelly and/or peanut butter.
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