Peanut Butter and Jelly Muffins

My first attempt came out too wet, heavy, and the batch was much too big. This second attempt is perfect. The muffins are light, and the flavors of the peanut butter and jam both come through beautifully.

I added the jam near the end, because I wanted to have a few small pockets of just jam, although it seems to not have made much difference. If you want chunks of jam, you're better off using jam that has big chunks in it.

Vegan Peanut Butter and Jelly Muffins

1/2 cup peanut butter
2/3 cup nondairy milk (I used soymilk)
1/2 to 2/3 cup sugar, depending on how sweet or sour your jam is
1 Tablespoon apple cider vinegar (I assume white vinegar would also work)
1/2 cup chopped peanuts, optional
1-1/3 cup whole wheat flour (regular would be fine)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup jam

In a large bowl, mix together the peanut butter, milk, sugar, vinegar and peanuts. Mix well.

Stir in flour, baking soda, and salt until almost completely mixed. Add jam. Stir gently to just incorporate it.

Spray a muffin tin with nonstick spray. Fill muffin cups. Bake at 375 degrees F for 25-30 minutes, or until a stick comes out clean.

Let cool a few minutes before removing from the muffin tin. Makes 12 muffins.