Peanut Butter and Jelly Muffins

Nope, my kids don't eat peanut butter... not even with tons of jelly! I thought I'd try out these Peanut Butter and Jelly muffins, courtesy of Cooking Light,
I did modify the recipe based on what I had available, and added the flax seed meal, as always.
Makes 1 dozen muffins.

Ingredients

1 3/4 cup all-purpose flour (use 1/2 whole wheat flour for extra fiber)
1/4 cup granulated sugar
1/4 cup packed dark brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups fat-free milk
1/3 cup creamy peanut butter
2 egg whites
2 tablespoons butter or butter substitute, melted
1 teaspoon vanilla extract
1 tablespoon flax seed meal (omega 3)
1/4 cup strawberry jam

Preheat oven to 400°.

Combine flour, sugars, baking powder, and salt in a large bowl; stir with a whisk. Make a well in center of mixture. Combine milk and next 5 ingredients (through vanilla); add to flour mixture, stirring just until moist.

Spoon batter into 12 muffin cups, coated with cooking spray (paper baking cups easier to use). Fill each cup half full with batter. Spoon 1 teaspoon 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 pan 5 minutes. Remove from pan, and cool on a wire rack.

My daughter really enjoyed making and eating these, and ate two for lunch the next day. They are delicious... definitely worth the trouble... but very easy. Great to pack for school lunches. I'll have to remember this one!