PEANUT BUTTER AND JELLY MUFFINS

2 cups flour
1/2 cup sugar
2 1/2 tsp baking powder
1/2 tsp salt
3/4 cup peanut butter
2 eggs, lightly beaten
3/4 cup of milk
1/4 cup strawberry preserves

Preheat oven to 400 degrees and grease muffin pans.

In a large bowl, combine the dry ingredients.

Cut in the peanut butter with a pastry blender until mixture resembles coarse meal. Make a well in the center of the mixture.

Combine the eggs and milk; add to the dry ingredients, stirring until just moistened.

Spoon half of the batter into muffin pans, filling only to 1/3 full. Top each muffin with 3/4 tsp of the preserves. Spoon remaining batter into muffin pans, fill 2/3 full.

Bake for 15-17 minutes, or until lightly browned. Remove from pans immediately.

*TIP:
If you have a pizza stone, place it in the oven and sit the muffin tin on top of it to bake. Muffins need this direct heat to rise nice and tall.

Yields 16 muffins