peanut butter and jam muffins revisited....

(new pottery by Gary Rith) A couple of years ago I wanted to find a recipe for muffins not just baked with jam in the middle, but also with peanut butter. I got a very good recipe, but found that just using a muffin pan without papers could result in jam all over, and I also found that yogurt (in my case, soy yogurt) makes a more firm batter, much easier to cover the pb and j inside. PLUS I hate how so many recipes have you pulling every bowl out of the cupboard and dirtying it. I like to bake with one bowl, just adding ingredients, when possible, so here is the recipe as I have experimented and rewritten. It IS AWESOME and healthy and you figure kids love it. Pb and j muffins Preheat to 400, line 12 muffin tin with papers—this is KEY In large mixing bowl, stir 1 egg, 1 cup yogurt and ¼ cooking oil—stir stir stir. Add one cup whole wheat flour, ¾ cup white flour, ¼ cup sugar, 4 teaspoon baking powder, stir stir stir. Spoon about 1 tbs mixture onto othe bottom of every muffin Paper. Spoon jam onto that then spoon peanut butter onto That. You want to use a lot but don't, be careful, more than a small spoonful bakes into a mess. Top each muffin with the remainder of the batter, smooth Batter to cover jam and pb. Bake about 15-16 minutes Until golden looking, remove muffins and cool on rack, yum!