Peanut Butter and Jelly Muffins

I've had this recipe bookmarked since I saw it in the November 2007 issue of Cooking Light. Unfortunately that issue somehow got buried beneath a stack of books on my nightstand and I only rediscovered it a few weeks ago. But it was perfect timing, since I unearthed the magazine in the same week that Joe told me he needed something to bring to a retirement potluck party at his school. The potluck was an all day affair and I figured there would be plenty of desserts and main dishes but not as many breakfast treats, so I decided to make these peanut butter and jelly muffins. I made them in my mini muffin tin since they were going to a crowd, but I also made 6 regular sized muffins for Joe and I to try. These are very good! Not to sweet and the perfect combination of peanut butter and jelly flavor. I could have stood to put a little more jelly in the mini muffins, but the full-sized ones were just perfect. Joe said all the muffins disappeared quickly at the potluck, so I guess other people enjoyed them too. I'll definitely make these again, especially since they were so easy - you only need one bowl! It's almost as simple as making a sandwich.

Peanut Butter and Jelly Muffins

1 cup all-purpose flour (about 4 1/2 ounces)
3/4 cup whole wheat flour (about 3 1/2 ounces)
1/4 cup granulated sugar
1/4 cup packed dark brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups fat-free milk
1/3 cup creamy peanut butter
1/4 cup egg substitute
2 tablespoons butter, melted
1 teaspoon vanilla extract
Cooking spray
1/4 cup strawberry jam

Preheat oven to 400°.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugars, baking powder, and salt in a large bowl; stir with a whisk. Make a well in center of mixture. Combine milk and next 4 ingredients (through vanilla); add to flour mixture, stirring just until moist.
Spoon batter into 12 muffin cups coated with cooking spray. Fill each cup half full with batter. Spoon 1 teaspoon jam into each cup. Spoon remaining batter on top to cover jam. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Let cool in pan 5 minutes. Remove from pan, and cool on a wire rack.

Yield
1 dozen (serving size: 1 muffin)

Nutritional Information
CALORIES 185(28% from fat); FAT 5.8g (sat 2g,mono 2.3g,poly 1.2g); PROTEIN 5.2g; CHOLESTEROL 5.6mg; CALCIUM 113mg; SODIUM 288mg; FIBER 1.6g; IRON 1.2mg; CARBOHYDRATE 29.4g