Peanut Butter and Jelly Muffins

• 13 cup white flour
• 13 cup whole wheat flour
• 13 cup wheat germ
• 2 teaspoons baking powder
• 12 teaspoon baking soda
• 12 teaspoon sea salt or 12 teaspoon kosher salt
• 2 large eggs
• 14 cup brown sugar
• 14 cup canola oil
• 34 cup smooth peanut butter
• 8 teaspoons jam
• pureed carrot, and
• sweet potato

1. Preheat oven to 350 and prep your muffin tins (spray or paper).
2. In a large bowl, combine white flour, wheat flour, wheat germ, baking powder, baking soda and salt with a whisk.
3. Set aside.
4. In a second bowl, whisk together the eggs and sugar until well combined.
5. Then whisk in the oil, orange puree, and peanut butter.
6. Fold the dry ingredients into the wet ones.
7. Don't over-mix or your muffins will be dense or tough.
8. Scoop out about 2 tbsp of the batter into each large muffin tin (about half full).
9. Then add a spoonful of jam into each cup.
10. Then continue filling each cup with more batter.
11. (Adjust for your size muffin tin).
12. Bake for 25 to 30 minutes (large muffins), until the tops are golden brown.

white flour, whole wheat flour, germ, baking powder, baking soda, salt, eggs, brown sugar, canola oil, smooth peanut butter, carrot, sweet potato

Taken from www.food.com/recipe/peanut-butter-and-jelly-muffins-256349 (may not work)