PB & J Muffins

If you ever run out of bread, don't worry you can still have your PB & J -- in the form of a muffin.

Muffins:
2 cups all-purpose flour
1 Tablespoon baking powder
1 cup milk
2 large eggs
2/3 cup sugar
1 cup creamy low-fat peanut butter (I'm sure regular creamy PB would also work)
1/3 cup vegetable oil
1/2 cup jam, jelly or preserves of your choice (I use grape jelly)

Topping:
1/4 cup sugar

1. Heat oven to 375. Spray muffin pan with no-stick spray. Stir together flour and baking powder. Add milk, eggs, sugar, PB and oil; combine ingredients on low speed with electric mixer, just until moistened. Do not over beat.

2. Fill muffin cups evenly with half of the batter. Place two level teaspoons of jam in the center of each muffin. Evenly divide remaining batter between muffin cups. Sprinkle tops with sugar. Bake for 18-20 minutes. Remove from oven and cool in pan.

2/3 cup sugar