Peanut Butter Jelly Muffins

Ingredients

• 13.2 ounces all-purpose flour (about 3 cups)
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 2 large eggs
• 1 ½ cups plain yogurt
• ½ cup peanut butter
• 4 tablespoons unsalted butter
• ¼ cup maple syrup
• 1 teaspoon vanilla extract
• ½ cup strawberry jam or jelly

Instructions

1. 1
   Put the oven rack in the middle position and preheat to 375 F (190 C). Grease a muffin pan. If you have a non-stick muffin pan, you can just drizzle a little oil onto a paper towel, and then wipe each cup to grease them. If your pan is not non-stick, you'll need to grease it, and then dust each cup with some flour, dumping out any excess by flipping the pan over and tapping it on a hard surface.
2. 2
   Add the flour, baking soda, and salt to a bowl and whisk together to combine evenly.
3. 3
   Add the eggs, yogurt, peanut butter, butter, maple syrup and vanilla to a blender and blend until smooth.
4. 4
   Pour the peanut butter mixture into the dry ingredients and fold together until it just forms a batter and there are no big lumps of flour. Be careful not to over mix the batter.
5. 5
   Fill the muffin cups halfway, and then use a spoon to make an indentation in the center of each muffin.
6. 6
   Add 2 teaspoons of jam into the indentation of each muffin.
7. 7
   Top with the remaining batter, sealing the jam in.
8. 8
   Bake the muffins for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
9. 9
   Remove the muffins from the oven and let them cool for 5 minutes before removing from the pan. You can cool them completely on a cooling rack, or serve them warm.