Oatmeal Peanut Butter and Jelly Muffins

PG tested

These muffins taste exactly like a great peanut butter and jelly sandwich, especially when warm. They're healthy enough for breakfast, but they'd also make a great lunch-box dessert or afternoon snack. -- China Millman

• 1 1/3 cups whole wheat pastry flour
• 1 cup quick-cooking oats (not instant)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup brown sugar
• 1/4 cup sugar
• 1 egg
• 1/4 cup canola oil
• 1/3 cup peanut butter
• 1 1/4 cups reduced-fat buttermilk
• 1 teaspoon vanilla
• 12 teaspoons grape jam

Preheat oven to 375 degrees. Grease 12 muffin cups.

In a large bowl combine the flour, oats, baking powder, baking soda, salt and sugars. In a smaller bowl combine the egg, oil, peanut butter, buttermilk and vanilla.

Pour the egg mixture into the flour mixture and stir just until combined.

Fill each muffin cup 1/2 full and place 1 teaspoon of jam on top of batter. Place another scoop of batter over the top of jam. Fill muffin cups to nearly full.

Bake for 18-20 minutes. Place muffins on a baking rack to cool.

Makes 12 muffins.

-- By Kim Kautto who blogs at www.theungourmet.com

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