1 c. whole wheat flour
3/4 c. all purpose flour
1/4 c. sugar
4 tsp. baking powder
1/2 tsp. salt
1 egg
1 c. low-fat milk
1/4 c. salad oil
1/4 c. creamy peanut butter
1/4 c. jelly (favorite fruit flavor)

About 40 minutes before serving or day ahead:

1. Preheat oven to 400 degrees. Place paper liners in twelve 2 1/2 x 1 1/4 inch muffin pan cups.

2. In large bowl, mix flour, sugar, baking powder, and salt. In small bowl, beat egg, milk, and salad oil until blended; stir into flour mixture just until moistened (batter will be lumpy).

3. Fill muffin pan cups 1/3 full of batter. Drop about 1 teaspoon each peanut butter and jelly in center of each; top with remaining batter.

4. Bake 20 minutes or until golden. Immediately remove muffins from pan; serve warm. To use next day: cool, wrap tightly and store at room temperature. Makes 12 muffins.