Categories: Breads, Muffins 
      Yield: 4 servings 
  
      2 c  Whole Wheat Flour 
    1/2 c  Sugar 
  1 1/2 ts Baking Powder 
    1/2 ts Salt 
    3/4 c  Peanut Butter; Crunchy Style 
    3/4 c  Skim Milk 
      2 ea Eggs; Small 
    1/4 c  Fruit Preserves 
  
  Combine the flour, sugar, baking powder and the salt in a mixing bowl. 
  Cut in the peanut butter with two forks or a pastry blender until the 
  mixture resembles coarse crumbs.  Add the milk and eggs all at once, 
  stirring until the flour is moistened.  Place 2 Tb of the batter into a 
  greased, fluted or plain muffin cup.  Place 1 ts of the preserves in the 
  center of the batter and top with 2 tb more of the batter.  Repeat until 
  you have 12 muffins.  Bake in a 375 degree F. oven for 15 to 17 minutes. 
  Remove from the muffin cups and cool on a rack.