Peanut Butter and Jelly Muffins

2019 Georgia National Fair Peanut Recipe Contest Winner
Category: Sweet Dish
3rd place: Amelia Welsher, Gray, Ga.

3 cups purpose flour
2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
3/4 cups granulated sugar
1 cup buttermilk
1/2 cup butter, melted 2 teaspoon vanilla
1 cup creamy peanut butter
1/2 cup seedless strawberry jam
Preheat oven to 400 degrees Fahrenheit. Grease or line a muffin pan for 12 muffins.

In bowl whisk together flour, baking powder, and salt and set aside. In a large bowl whisk together eggs and sugar until thick. Add the buttermilk, butter, vanilla and peanut butter and whisk until combined.

Add the flour mixture in 3 parts gently folding in each addition. Careful not to overmix.

Spoon batter in to muffin tin filling each about halfway. Add about 1 teaspoon of jam to the center of each and then top with remaining batter. Add a little more jam to the top of each muffin and swirl gently with a toothpick.

Bake for 15-20 minutes or until a toothpick comes out clean. Allow to cool for 5 minutes in pan and then remove to a baking rack to cool completely.