Yummy Breakfast Muffins

Surely these suffice as breakfast.  They have peanut butter for protein and jelly like you would put on toast.  So that works, right?

I stumbled across this recipe on the Cooking Light website last year and my family loved them to death.  So here you go. . . .

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 jam

Preheat oven to 400°.

Mix flours, sugars, baking powder, and salt in a large bowl.

Combine milk and next 4 ingredients (through vanilla); add to flour mixture, stirring just until moist.  Be careful not to overmix as this will cause your muffins to be heavy.

Either line the muffin tin with paper cups or lightly spray your muffin pan.  Fill each muffin cup about half full with batter. Spoon 1 teaspoon jam into each cup then 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.