2 c. all purpose flour
3 tbsp. sugar
1 tbsp. baking powder
3/4 c. creamy peanut butter
1 lg. egg
1 c. milk
About 1/3 c. strawberry or grape jelly

Heat oven to 350 degrees. Grease nonstick muffin cups or use foil cups. Mix flour, sugar, and baking powder in large bowl. Put peanut butter and egg in another bowl and beat until smooth. Add milk a little at a time beating after each addition. Pour peanut butter mixture over dry ingredients and fold in with rubber spatula until dry ingredients are moistened. Mixture will be stiff. Spoon 2 scant tablespoons batter into each muffin cup and smooth surface. 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.