Peanut Butter and Jam Muffins

Peanut Butter and Jam Muffins
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  1. Crisco® Original No-Stick Cooking Spray
  2. 2 cups Pillsbury BEST® All Purpose Flour
  3. 1 1/2 teaspoons salt
  4. 1 tablespoon baking powder
  5. 1 cup milk
  6. 2 large eggs
  7. 2/3 cup sugar
  8. 1 cup Smucker's® Natural Creamy Peanut Butter, stirred
  9. 1 cup Jif® Creamy Peanut Butter
  10. 1/3 cup Crisco® Pure Vegetable Oil
  11. 1/2 cup Smucker's® Seedless Strawberry Jam
  12. 1/2 cup Smucker's® Strawberry Preserves
  13. 1/4 cup sugar
  1. HEAT oven to 375ºF. Spray muffin pan with no-stick cooking spray. Stir together flour, salt and baking powder in a large bowl. Add milk, eggs, 2/3 cup sugar, peanut butter and oil to bowl. Combine ingredients on low speed of electric mixer, just until moistened. Do not over beat.
  2. FILL prepared muffin cups evenly with half of the batter. Place 2 level teaspoons jam or preserves in the center of each muffin. Evenly divide remaining batter between muffin cups. Sprinkle with 1/4 cup sugar. Bake 18 to 20 minutes. Remove from oven. Cool in pan 5 minutes.