Peanut Butter and Jelly Muffins

These muffins are absolutely delicious, especially when still a little warm! Next time I make these I think I will try to add a bit of chopped fruit and a sprinkling of nuts on top to be fancy!

Peanut Butter and Jelly Muffins
from Parigi Bistro in Dallas via Ellise Pierce (Cowgirl Chef) - THANK YOU SO MUCH!

makes 8 muffins

1 cup or 72 grams All-Bran cereal
1 cup whole milk

1 large egg

1/4 cup or 57 grams butter, melted and cooled
½ cup or 100 grams light brown sugar
½ cup or 120 grams peanut butter

1/3 cup chopped nuts of your choice (I used pistachios.)
1 cup or 120 grams whole wheat flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon sea salt
8 tablespoons jam (I used Bonne Maman's Strawberry Preserves.)

Preheat oven to 375. Line a muffin tin with paper liners.

Pour the milk and All-Bran cereal in a bowl and set aside while you prepare the rest of the batter.

In a large bowl, mix together the egg, melted butter, brown sugar and peanut butter. Stir in the milk and cereal mixture and the chopped nuts.

In a medium bowl, whisk the flour with the baking powder, baking soda, and the salt. Add this all at once to the rest of the ingredients and stir only until combined. 

Fill the muffin liners with 1/4 cup of the batter, I used a disher for ease. Then  spoon in one tablespoon of jam, and then add another 1/4 cup of the batter on top of the jam. Bake for 27 minutes, turning halfway through, until the top feels firm and is slightly brown and crunchy around the edges. Let cool for 20 minutes and enjoy.