PB & AJ Sausage Muffins

2 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup Jif Creamy Peanut Butter
1 large egg
3/4 cup milk
1/3 cup Crisco® Canola Oil
6 small, cooked sausage patties (precooked frozen work well), cut in halves
1/2 cup apple jelly

Heat the oven to 375ºF. Combine the flour, sugar, baking powder, and salt in a large bowl, mix well. In a small bowl beat the egg and whisk in the Jif Creamy Peanut Butter, stir in the milk a little at a time, add the Crisco® Canola Oil and mix well. Pour the wet mixture into the bowl with the dry ingredients and gently stir to combine. This is a stiff batter, so do not over mix. Line a 12 muffin pan with paper muffin cups. Fill the lined cups 1/3 full. Make a shallow indentation in the center of the batter with your finger; do not go to the bottom of the cup. Place about 1 teaspoon of apple jelly in each indentation. Place a cooked half sausage patty on top of each. Fill muffin cups with batter about 2/3 full. Bake about 20 minutes until done and golden brown. Remove from the oven and allow to cool in the pan about 5 minutes. Place muffins on a wire rack to cool until just warm. They can be made before hand and warmed just before serving. Makes 12 muffins