Peanut Butter & Jelly Muffins

Repackage a classic into a muffin, courtesy of Woman’s Day

Ingredients

• 1 cup wheat brand

• 1 c whole wheat flour

• 1/2 cup sugar

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp ground cinnamon

• 1 pinch kosher salt

• 1/4 cup unsweetened applesauce

• 1/2 cup buttermilk

• 1/4 cup olive oil

• 1 large egg

• 1 cup small red grapes

• 10 tsp creamy peanut butter

• 1 tbsp water

• 1/4 cup seedless jam

Directions

1. Heat the oven to 350 degrees and line a 12-hole muffin pan with 10 paper liners.

2. In a medium bowl, combine the wheat bran, flour, sugar, baking powder, soda, cinnamon and salt.

3. In a large bowl, combine the applesauce, buttermilk, oil, and egg.

4. Add the flour mixture to the bowl and mix to combine. Fold in the grapes.

5. Divide half the batter among the lined muffin cups.

6. Top each with 1 teaspoon peanut butter, then the remaining batter.

7. Bake until a wooden pick inserted in the middle comes out clean, 25 to 27 minutes.

8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.

9. Meanwhile, in a small bowl combine the jam with 1 tablespoon water. Just before serving, drizzle the jam mixture on the muffins

adapted from Woman’s Day