Peanut Butter and Jelly Muffins
4,5 ounces all purpose flour (about 1 cup)
3,5 ounces whole-wheat flour (about ¾ cup)
¼ cup granulated sugar
¼ cup packed dark brown sugar
1 tbsp baking powder
½ tsp salt
1 ¼ cups fat-free milk
1/3 cup creamy peanut butter (the recipe advices not to use natural style peanut butter because it isn't sweet enough, but I used it and it was just fine!)
¼ cup egg substitute (you can also use one egg instead)
2 tbsp butter, melted
1 tsp vanilla extract
¼ cup strawberry jam
Preheat oven to 400.
Weigh or lightly spoon flours into dry measuring cups, level with 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, add to flour mixture, stirring just until moist.
Spoon butter into 12 muffin cups coated with cooking spray. Fill each cup half full with batter.
Spoon 1 tsp 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 the center. Let cool in pan.