PB&J Muffins

This recipes was adapted from The Sizzling Eats blog post and we tried our Muscadine Jelly instead of Strawberry Jelly. 

• 2 cups all purpose flour
• 2/3 cup sugar
• 1 tablespoon baking power
• 1 pinch salt
• 1/3 cup Vegetable oil
• 2 large eggs
• 1 cup milk
• 1 cup creamy peanut butter
• 1 cup Blackberry Patch Muscadine Jelly

1. Pre-heat oven to 375 degrees.

2. Line muffin tins with cupcake liners. 

3. In a large bowl, combine all your dry ingredients. 

4. Add in milk, eggs, oil and peanut butter. Combine until well-mixed. 

5. Using a small ice cream scoop sprayed with non-stick spray, add a small layer of batter to each cupcake liner. 

6. Add a dollop of jam to each. 

7. Add an additional small layer of batter to the bottom. 

8. Bake for 17-18 minutes or until a toothpick inserted comes out clean. 

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