JELLY TOPPED PEANUT BUTTER MUFFINS

3/4 cup chunky peanut butter
2 tablespoons honey
2 eggs
1 cup milk
1 1/2 cups all-purpose flour
1/2 cup Quaker Corn Meal
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt (optional)
1/4 cup any flavor jelly or preserves

Heat oven to 375 degrees F. Line 12 medium muffin cups with paper baking cups or grease bottoms only.

Beat peanut butter and honey until well mixed. Add eggs one at a time, beating well after each. Add milk; mix well. Add combined remaining ingredients except jelly, mixing just until moistened.

Fill prepared muffin cups almost full. Make a well in each with the back of a measuring teaspoon. Fill with 1 teaspoon jelly.

Bake 20 to 22 minutes or until golden brown. Remove to wire rack; cool 10 minutes before serving.

Serve warm with additional jelly, if desired.

TO FREEZE MUFFINS:
Wrap securely. Freeze up to 3 months. To reheat frozen muffins: Unwrap; microwave at HIGH about 30 seconds per muffin or until heated through. Caution: jelly may be very hot.

Mary Louise Lever, Rome, Georgia
$1,000 First Prize Winner, Appetizers and Snacks Category

Makes 1 dozen
From: Recipelink.com
Source: Recipe pamphlet: Winning Ways with Quaker Corn Meal, Prize-Winning Recipes from the 1990 Quaker Corn Meal "Contemporary Classics Recipe Contest"