PB&J Muffins

These are definitely my new favorite muffins. Peanut butter and homemade blackberry jam in muffin form, my mouth waters at the thought alone. Sigh. While they didn't come out of the pan very well they were definitely delicious, although if you don't have some milk to drink with them, you are pretty much doomed.Peanut Butter and Jelly Muffins
From Culinary Concoctions by Peabody

2 cups all-purpose flour
¾ cup sugar
2 tsp baking powder
1 tsp salt
¾ cup peanut butter
1/3 cup plus
2 TBSP Mascarpone cheese
1 tsp vanilla
1 cup whole milk
1 egg, well beaten
1 small jar seedless blackberry jelly(or any jelly of your choice), you will have leftovers

Preheat oven to 350F.Sift together the flour, sugar, baking powder and salt into a mixing bowl.Add peanut butter and Mascarpone cheese. Mix until well incorporated.Add the milk, egg and vanilla. Mix until well incorporated.Grease and flour a standard muffin pan(I used square ones). Fill each muffin tin up 1/3 of the way full. Add a large TBSP of blackberry jelly. Spread it around with your fingers. Cover the jelly with peanut butter dough. They do not rise very much so you can fill the muffins to almost the top of the muffin hole(leave a little room).Bake for 20-25 minutes. Test to see if done by using a wooden skewer and inserting it in the middle of the muffin. If it comes out clean(there will be jelly on it though) then you are good to go.

If you want to add glaze like I did it is simply 1/3 cup seedless blackberry jelly melted in a saucepan and then add 1 cup powdered sugar. Pour over muffins.