Peanut Butter ‘n’ Jelly Mini Muffins

Name: Peanut Butter 'n' Jelly Mini Muffins
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2-1/2 dozen.
Ingredients: 1 cup all-purpose flour; 1/3 cup packed brown sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 2 Nellie’s Free Range Eggs; 1/2 cup vanilla yogurt; 3 tablespoons creamy peanut butter; 2 tablespoons canola oil; 3 tablespoons strawberry or grape jelly

Kids love these mini jelly-filled treats...and so do adults. Packed with peanut butter flavor, they're a fun and easy way to start off the day...or to share as an after-school snack. -Vickie Barrow, Edenton, North Carolina

Ingredients

1 cup all-purpose flour
1/3 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 Nellie’s Free Range Eggs
1/2 cup vanilla yogurt
3 tablespoons creamy peanut butter
2 tablespoons canola oil
3 tablespoons strawberry or grape jelly

Directions

In a large bowl, combine the flour, brown sugar, baking powder, baking soda and salt. In a small bowl, beat the eggs, yogurt, peanut butter and oil on low speed until smooth; stir into the dry ingredients just until moistened.
Fill greased or paper-lined miniature muffin cups half full. Top each with 1/4 teaspoon jelly and remaining batter.
Bake at 400° for 10-12 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Editor's Note: Muffins may be baked in regular-size muffin cups for 16-18 minutes; use 3/4 teaspoon jelly for each instead of 1/4 teaspoon. Recipe makes 10 muffins.