Ingredients
- 2 eggs
- 1/4 fruit preserves
- 2 c wheat flour (whole)
- 3/4 c skim milk
- 3/4 c peanut butter
- 1/2 c sugar
- 1 1/2 ts baking powder
- 1/2 ts salt
Combine the flour, sugar, baking powder and the salt in a mixing bowl. Cut in the peanut butter with two forks or a pastry blender until the mixture resembles coarse crumbs. Add the milk and eggs all at once, stirring until the flour is moistened. Place 2 Tb of the batter into a greased, fluted or plain muffin cup. Place 1 ts of the preserves in the center of the batter and top with 2 tb more of the batter. Repeat until you have 12 muffins. Bake in a 375 degree F. oven for 15 to 17 minutes. Remove from the muffin cups and cool on a rack.