peanut butter & jelly muffins

**I received a request a while back about some recipes to hide healthy foods in children's meals, and so I am delivering. Please let it be known that I'm not entirely sure where I stand on this issue. While it is true that you may be avoiding some mealtime battles, it may not serve you well as a long-term solution.

Each child and family is different, and I know each of you will do what is best for yours. Please do keep in mind that growing children should try the same food several (actually, a lot) of times before they become accustomed to (and like) the taste of many foods. This recipe is from The Sneaky Chef.

peanut butter & jelly muffins

Nutrition Highlights: vegetables, whole grains, nuts Rich in vitamins A, B complex, C, E, K, manganese, iron, potassium, folate, riboflavin, selenium, fiber, and protein.

Makes 8 large muffins (or 16 mini muffins)
1 cup Flour Blend (1/3 cup whole grain flour, 1/3 cup white flour, 1/3 cup wheat germ)
2 teaspoons baking powder
One-half teaspoon baking soda
One-half teaspoon salt
2 large eggs
One-quarter cup brown sugar
One-quarter cup canola oil
Three-quarters cup Orange Puree (see Make-Ahead Recipe #2)
Three-quarters cup smooth peanut butter
8 heaping teaspoons favorite jam*

*Note: Jelly doesn't work as well as the thicker variety of jam; jelly just disappears into the muffins.

Preheat oven to 350 degrees and line a muffin tin with paper liners.

In a mixing bowl, whisk together the flour, baking powder, baking soda and salt; set aside. In another large bowl, whisk together the eggs and sugar until well combined, then whisk in the oil, Orange Puree and peanut butter. Fold the dry ingredients into the wet and mix until flour is just moistened (don't over-mix or the muffins will be dense).

Scoop about two tablespoons of batter into the large muffin cups until half full. Place a heaping teaspoon of jam in the center of each muffin. Cover the jam with another 2 tablespoons or so of batter, filling the cups just over the top. If you're using mini muffin cups, scale back quantities to fit into the smaller sized cups.

Bake for 25 to 30 minutes, until the tops are golden brown.