Peanut Butter and Jelly Muffins

1 c Whole wheat flour

3/4 c Regular flour

1/4 c Sugar

4 ts Baking powder

1/2 ts Salt

1 Egg

1 c Skim milk

1/4 c Vegetable oil

1/4 c Creamy peanut butter

1/4 c Favorite jelly, preserves,

Etc

pan. In large bowl, mix flour, sugar, baking powder and salt. In small bowl, beat egg, milk and oil until blended; stir into flour mixture just until moistened (batter will be lumpy). Fill muffin pan cups 1/3 full of batter. Drop about 1 teaspoon each of peanut butter and jelly

in center of each; top with remaining batter. Bake 20 minutes or until golden. Best served warm. Can freeze them individually and heat gently in toaster oven. From: _the White House Chef Cookbook_ -----