Peanut Butter and Jam Muffins

Ingredients:

• 2/3 cup whole wheat flour
• 2/3 cup premium flour
• 1 tbsp baking powder
• 0.5 tsp salt
• 1 cup creamy peanut butter
• 1 cup whole milk
• 0.5 cups tightly packed light brown sugar
• 6 tablespoons unsalted butter, melted
• 1 teaspoon pure vanilla extract
• 2 large eggs
• 3/4 cup honey-glazed peanuts, finely chopped
• 1 cup strawberry or grape confiture or jam

Preparation:

1. Preheat oven to 175°C. Line a muffin tin with 12 paper cups.
2. In a large bowl, combine both flours, baking powder, and salt. In a medium bowl, combine 1/3 cup peanut butter, milk, brown sugar, melted butter, vanilla extract, and eggs; add the flour mixture and knead into a dough.
3. Divide the batter among the prepared muffin cups, filling them three-quarters full. Lightly tap the bottom of the cup on the counter to even out the batter. Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
4. Using a melon baller or teaspoon, scoop a shallow hole in the center of each muffin. Melt the remaining 2/3 cup peanut butter in the microwave, stirring, for 45-60 seconds.
5. Place the peanuts on a plate, dip the top of one muffin into the melted peanut butter, let any excess drip off, then dip it into the chopped peanuts to coat. Place the muffin on a wire rack and repeat with the remaining muffins. Spoon 1 tablespoon of jam into the hole in each muffin. Let set for 5 minutes.