Jelly-Topped Peanut Butter Muffins



1 dozen

Recipe from

Southern Living


1 1/2 cups all-purpose flour
1/2 cup cornmeal
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup chunky peanut butter
2 tablespoons honey
2 large eggs
1 cup milk
1/4 cup grape or other flavor jelly


Combine first 5 ingredients in a large bowl; make a well in center of mixture.

Combine peanut butter and honey; stir in eggs and milk. Add to dry ingredients, stirring just until moistened.

Spoon into greased muffin pans, filling three-fourths full. Spoon 1 teaspoon jelly in center of each.

Bake at 375° for 20 minutes or until golden. Remove from pans immediately, and cool on wire racks. Serve warm with additional jelly, if desired.