Peanut Butter and Jelly Muffins
1 to 2 Tbl butter (for greasing pan)
1 Lg egg
1/4 cup butter, melted and cooled
½ cup brown sugar
½ cup Chunky Peanut Butter
1 cup All-Bran cereal
1 cup whole milk
1 cup whole wheat flour
1 tsp baking powder
¼ tsp baking soda
½ tsp sea salt
½ cup plus 1 tablespoon raspberry jam – or the Jelly of your choice
Preheat oven to 375. Generously grease a muffin tin with butter (1-2 tablespoons should do it).
Pour the milk and All-Bran cereal in a bowl and let rest for a few minutes. In a stand mixer, mix together the egg, melted butter, brown sugar and peanut butter. Now add the milk and cereal to this. Whisk the flour with the baking powder, baking soda and salt. Add this all at once to the rest of the ingredients and stir only until combined. Don’t over mix.
Fill the muffin tins with 1/4 cup of the batter, spoon 1 tablespoon of jam on top, and fill with another 1/4 cup of the batter. Bake for 30 minutes or until the top feels firm and is slightly brown and crunchy around the edges.