Peanut Butter & Jelly Muffins

2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
2 eggs, slightly beaten
3/4 c. juice from canned fruit
1/2 c. peanut butter, smooth or chunky
1/4 c. almond milk
2 Tbsp. olive oil
12 tsp. fruit preserves or jam (not jelly)

Combine dry ingredients in bowl, using wire whisk.

Combine wet ingredients in another bowl, using wire whisk, until all incorporated well.

Take the wet ingredients and slowly pour into dry ingredients, while mixing. No need for an electric mixer here. They blend together quite well.

Coat muffin cups with cooking spray. Place 1 heaping tablespoon of dough into each cup. Make a small indent with back of spoon. Put 1 tsp. of preserves or jam into each cup where you made the indent.

Put another tablespoon of dough on top of each, covering preserves or jam. Take back of spoon and smooth out to fully cover preserves or jam.

Conventional Oven:

Bake 350° for 15-20 minutes or until toothpick test is clean. Allow to cool a few minutes before removing. Place on wire rack to finish cooling completely.

NuWave Oven:

Power: High
Time: 18 minutes
Use extender ring

Place in bottom of oven. Place extender ring on. Then put dome in place. Take curved side of wire stand (that holds dome) and place slightly between dome and ring to give adequate venting.

Bake 18 minutes or until toothpick test is clean. Allow to cool a few minutes before removing. Place on wire rack to finish cooling completely.

Makes 12-14 full size muffins

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