Jelly is hidden in the center of these tender peanut butter muffins. Grab one on the way to school or pack in the kid’s lunchbox.
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1 3/4 cups all-purpose flour
2 teaspoons baking powder
3/4 cup creamy peanut butter
1/2 cup sugar
1/4 cup Land O Lakes® Butter, melted
1 cup milk
2 large Land O Lakes® Eggs
1/2 cup jelly
2 tablespoons chopped peanuts, if desired
Heat oven to 400°F. Place paper baking cups into 12 muffin pan cups; set aside.
Combine flour and baking powder in bowl; set aside.
Combine peanut butter, sugar and butter in another bowl; beat at medium speed until well mixed. Add milk and eggs; beat at low speed until smooth. Stir in flour mixture just until mixed.
Spoon batter into prepared muffin pan cups, filling each 1/3 full. Place 1 teaspoon jelly into center of batter in each cup. Divide remaining batter among cups to cover jelly. Bake 15-17 minutes or until tops are lightly browned.
Melt remaining jelly in 1-quart saucepan; spread over warm muffins. Sprinkle with chopped peanuts, if desired.
Use a small measuring teaspoon to place jelly onto muffin batter. Jelly should not touch sides of pan.
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