2 c. all-purpose flour
1/2 c. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. peanut butter
2 eggs, lightly beaten
3/4 c. milk
1/4 c. strawberry preserves

Combine flour, sugar, baking powder and salt in a large bowl; cut in peanut butter with pastry blender until mixture resembles coarse meal. Make a well in the center of mixture. Combine eggs and milk; add to dry ingredients, stirring just until moistened.

Spoon half of batter into greased muffin pans, filling 1/3 full; top each muffin with 3/4 teaspoon strawberry preserves. Spoon remaining batter into muffin pans, filling 2/3 full. Bake at 400 degrees for 15-17 minutes or until lightly browned. Remove from pans immediately. Yield: 16 muffins.