Name: Peanut Butter and Jelly Muffins
Ingredients: 1 c Whole wheat flour; 3/4 c Regular flour; 1/4 c Sugar; 4 ts Baking powder; 1/2 ts Salt; 1 Egg; 1 c Skim milk; 1/4 c Vegetable oil; 1/4 c Creamy peanut butter; 1/4 c Favorite jelly, preserves,; Etc

Oh, there is, in contemplating Christ, a balm for every wound! In musing on the Father, there is a quietus for every grief and in the influence of the Holy Spirit there is a balsam for every sore. Would you lose your sorrows? Would you drown your cares? Then go plunge yourself in the Godhead’s deepest sea; be lost in His immensity; and you shall come forth as from a couch of rest, refreshed and invigorated. I know nothing which can so comfort the soul, so calm the swelling billows of grief and sorrow; so speak peace to the winds of trial, as a devout musing upon the subject of the Godhead.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Vegetables, Grains		Muffins, Quickbread, Breakfast	1	Servings

INGREDIENTS

1	c	Whole wheat flour
3/4	c	Regular flour
1/4	c	Sugar
4	ts	Baking powder
1/2	ts	Salt
1		Egg
1	c	Skim milk
1/4	c	Vegetable oil
1/4	c	Creamy peanut butter
1/4	c	Favorite jelly, preserves,
		Etc

INSTRUCTIONS

Preparation : Preheat oven to 400 degrees. Place paper liners in muffin
pan. In large bowl, mix flour, sugar, baking powder and salt.
In small bowl, beat egg, milk and oil until blended; stir into flour
mixture just until moistened (batter will be lumpy).  Fill muffin pan cups
1/3 full of batter.  Drop about 1 teaspoon each of peanut butter and jelly
in center of each; top with remaining batter.  Bake 20 minutes or until
golden. Best served warm.  Can freeze them individually and heat gently in
toaster oven.
From: _the White House Chef Cookbook_
Posted to MM-Recipes Digest V4 #038 by Suzy <suzy@gannett.infi.net> on Feb
5, 1997.

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