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Peanut Butter and Jelly Muffins

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CATEGORY CUISINE TAG YIELD
Grains, Dairy, Eggs, Fruits Breads, Muffins 4 Servings

INGREDIENTS

2 c Whole Wheat Flour
1/2 c Sugar
1 1/2 ts Baking Powder
1/2 ts Salt
3/4 c Peanut Butter; Crunchy Style
3/4 c Skim Milk
2 Eggs; Small
1/4 c Fruit Preserves

INSTRUCTIONS

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.
From "Make Mine Healthy" by Mimi Morgan.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/muffins2.zip

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