Peanut Butter and Jelly Muffins

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

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.

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