2 c All-purpose flour
3 tb Granulated sugar
1 tb Baking powder
3/4 c Creamy peanut butter
1 lg Egg
1 c Milk
About 1/3 cup raspberry or strawberry jelly
Heat oven to 350F. Grease nonstick muffin cups or use foil baking
cups.
Mix flour, sugar, and baking powder in a large bowl. Put peanut
butter and egg in another bowl and beat with a wooden spoon until
smooth. Add milk a little at a time, stirring after each addition.
Pour peanut butter mixture over dry ingredients and fold in with a
rubber spatula just until dry ingredients are moistened. Mixture
will be stiff--more like a dough than a batter.
Spoon 2 scant tablespoons batter into each muffin cup and smooth
surface out with your fingers until it touches the edge of the baking
cup. Top each muffin with a heaping teaspoon of jelly, then cover
with 2 more tablespoons batter.
Bake 20 to 25 minutes or until lightly browned.