PB & J Muffins

Source: here, via Pinterest

Ingredients:
1 1/4 cup white whole wheat flour (I used 1 cup white + 1/4 cup whole wheat)
1/2 cup vanilla sugar (don't know what this is - so I just used regular sugar)
1 Tablespoon baking powder
1/2 teaspoon fine sea salt (regular salt for me)
1/4 cup unsalted butter
1/2 cup creamy peanut butter
2 large eggs
2/3 cup whole milk (we have 1%)
1/4 cup jam (whatever you like - I did some with homemade jumbleberry and some with store-bought strawberry)
1 teaspoon vanilla (I added this because my sugar was not "vanilla sugar")

Directions:
Preheat the oven to 400 degrees Fahrenheit. Grease or line a 12-cup muffin tin with paper liners and set aside.  In a large bowl, combine flour, sugar, baking powder, and salt.

In another microwave safe bowl, melt the butter and peanut butter. Lightly beat in the milk until creamy, then the eggs, one at a time.  Pour into the dry ingredients and the stir until there are no dry spots.

Using a cookie scoop (I used a rounded 1 Tablespoon), fill each muffin cup halfway. Make a well, add about a teaspoon of jam, and scoop the remaining batter over the top.

Bake for 20 minutes, or until the tops are golden.  Let sit in muffin tin for 10 minutes, then transfer to wire cooling rack to cool completely.

Notes:
Yep, another muffin recipe from Kimma.  I admit I have a problem.  But really, these were so yummy!  Especially when they were still a little bit warm from the oven with a mug of cold milk.