Peanut Butter and Jelly Muffins

1 c. flour
3/4 c. whole wheat flour
1/4 c. sugar
1/4 c. packed brown sugar
1 T. baking powder
1/2 t. salt
1 1/4 c. milk (can use fat-free)
1/3 c. peanut butter (creamy or chunky but NOT natural)
1 egg
2 T. butter, melted
1 t. vanilla
1/4 c. jam

Preheat oven to 400°.

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

Spoon batter into 12 muffin cups coated with cooking spray. Fill each cup three-fourths 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.

Notes from e: When I did this, I only filled the muffin cups half full, but when I pulled them out of the oven, the jelly had dripped through the bottoms of the muffins. It didn't come all the way out, but I did had to store them upside down. So I altered the recipe thinking if it has more to travel through, maybe it won't make it. But they tasted really good. The peanut butter flavor was pretty mild, but I think they're perfect in the morning before a run given the carbs and (albeit small amount of) protein.