Peanut Butter and Jelly Muffins

Ingredients:
1 cup flour
3/4 cup whole wheat flour
1/4 cup sugar
1/4 cup packed dark brown sugar
1 Tbsp baking powder
1/2 tsp salt
1 1/4 cups milk
1/3 cup creamy peanut butter
1/4 cup egg substitute
2 Tbsp butter, melted
1 tsp vanilla extract
1/4 cup strawberry jam

Preheat oven to 400. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugars, baking powder, and salt in a large bowl; stir with a whisk. Make a well in center of mixture. Combine milk and next 4 ingredients; add to flour mixture, stirring just until moist. Spoon batter into muffin cups coated with cooking spray. Fill each cup half full with batter. Spoon 1 tsp jam into each cup. Spoon remaining batter on top to cover jam.

Bake at 400 for 20 minutes or until muffins spring back when touched lightly in center. Let cool in pans 5 minutes.

What I did differently from the recipe:
I mix white flour and wheat flour anyway, so I just spooned out 1 3/4 cups of flour from my canister. Instead of using an egg substitute I used one egg. And instead of using strawberry jam, I used two different types that I had just small amounts of.

What I'll do differently next time:
Same as above.

Verdict:
Thumbs up. These weren't the best things ever but they were great for snacking on. I thought they had a good flavor.

Printable version:

Ingredients:
1 cup flour
3/4 cup whole wheat flour
1/4 cup sugar
1/4 cup packed dark brown sugar
1 Tbsp baking powder
1/2 tsp salt
1 1/4 cups milk
1/3 cup creamy peanut butter
1/4 cup egg substitute
2 Tbsp butter, melted
1 tsp vanilla extract
1/4 cup strawberry jam

Preheat oven to 400. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugars, baking powder, and salt in a large bowl; stir with a whisk. Make a well in center of mixture. Combine milk and next 4 ingredients; add to flour mixture, stirring just until moist. Spoon batter into muffin cups coated with cooking spray. Fill each cup half full with batter. Spoon 1 tsp jam into each cup. Spoon remaining batter on top to cover jam. Bake at 400 for 20 minutes or until muffins spring back when touched lightly in center. Let cool in pans 5 minutes.