3 tbsp. granulated sugar 1 tbsp. baking powder 3/4 c. creamy peanut butter 1 lg. egg 1 c. milk About 1/3 c. raspberry or strawberry jelly

Heat oven to 350 degrees. Grease non-stick muffin cups or use foil baking cups. Mix flour, sugar, and baking powder in a large bowl. Put peanut butter and egg in another bowl and beat with a wooden spoon until smooth. Add milk, a little at a time, stirring after each addition.

Pour peanut butter mixture over dry ingredients and fold in with a rubber spatula just until dry ingredients are moistened. Mixture will be stiff - more like a dough than a batter. Spoon 2 scant tablespoons batter into each muffin cups and smooth surface out with your fingers until it touches the edges of the baking cup. Top each muffin with a heaping teaspoon of jelly, then cover with 2 more tablespoons batter. Bake 20 to 25 minutes or until lightly browned.