Peanut Butter and Jelly Muffins

Ingredients:
• Crisco® Original No-Stick Cooking Spray
• 2 cups Pillsbury BEST® All Purpose Flour
• 1 1/2 teaspoons salt
• 1 tablespoon baking powder
• 1 cup milk
• 2 large eggs
• 2/3 cup sugar
• 1 cup Smucker's® Creamy Natural Peanut Butter, stirred
OR 1 cup Jif® Creamy Peanut Butter
• 1/3 cup Crisco® Pure Vegetable Oil
• 1/2 cup Smucker's® Seedless Strawberry Jam
OR Smucker's® Strawberry Preserves
• 1/4 cup sugar

Directions:
1. HEAT oven to 375ºF. Spray muffin pan with no-stick cooking spray. Stir together flour,
salt and baking powder in a large bowl. Add milk, eggs, 2/3 cup sugar, peanut butter
and oil to bowl. Combine ingredients on low speed of electric mixer, just until
moistened. Do not over beat.
2. FILL prepared muffin cups evenly with half of the batter. Place 2 level teaspoons jam
or preserves in the center of each muffin. Evenly divide remaining batter between
muffin cups. Sprinkle with 1/4 cup sugar. Bake 18 to 20 minutes. Remove from oven.
Cool in pan 5 minutes.

Yield: 12 muffins