Peanut Butter and Jelly Muffins

Ingredients

• 1 tablespoon double-acting baking powder 
• 2 tablespoons butter melted
• 0.3 cup creamy peanut butter 
• 0.3 cup brown sugar dark packed
• 0.3 cup egg substitute 
• 1.3 cups milk fat-free
• 4.5 ounces flour all-purpose
• 0.3 cup granulated sugar 
• 0.5 teaspoon salt 
• 0.3 cup strawberry jam 
• 1 teaspoon vanilla extract 
• 3.5 ounces flour whole wheat

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• muffin liners
• measuring cup

Directions

1. Preheat oven to 40
2. Lightly spoon flours into dry measuring cups; level with a knife.
3. Combine flours, sugars, baking powder, and salt in a large bowl; stir with a whisk. Make a well in center of mixture.
4. Combine milk and next 4 ingredients (through vanilla); add to flour mixture, stirring just until moist.
5. 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.
6. Bake at 400 for 20 minutes or until muffins spring back when touched lightly in center.
7. Let cool in pan 5 minutes.
8. Remove from pan, and cool on a wire rack.