Peanut Butter & Jelly Filled Cupcakes

• 1 34 cups all-purpose flour
• 13 cup sugar
• 2 12 teaspoons baking powder
• 12 teaspoon salt
• 12 cup creamy peanut butter
• 1 large egg
• 34 cup milk
• 13 cup butter, melted
• 12 cup strawberry jelly or 12 cup raspberry jelly or 12 cup grape jelly

1. Preheat the oven to 375 degrees.
2. Line a 12 muffin tin with muffin papers.
3. In a large bowl, combine the flour, sugar, baking powder, and salt.
4. In another bowl, mix the peanut butter with the egg.Add the milk, a little at a time, then mix in the butter.
5. Pour the wet batter into the bowl with the dry ingredients and stir gently to combine.
6. The batter will be stiff.
7. Put a heaping tablespoon of batter in the bottom of each muffin cup.
8. Use a finger to make an indentation in the center and put a teaspoon of jelly in the hole.
9. Cover with another heaping tablespoon of batter or enough to fill each cup about 2/3 full.
10. Spread the batter gently until no jelly is visible.
11. Bake for 20 minutes, then turn the muffins onto a wire rack to cool for at least 10 minutes.
12. Be careful: the jelly centers can get hot.
13. Makes 12 muffins.

flour, sugar, baking powder, salt, peanut butter, egg, milk, butter, strawberry jelly

Taken from www.food.com/recipe/peanut-butter-jelly-filled-cupcakes-182139 (may not work)