peanut butter and jelly muffin

Nutritional Information
(per serving)

Calories	189
Total Fat	9g
Saturated Fat	2g
Cholesterol	27mg
Sodium	196mg
Total Carbohydrate	24g
Dietary Fiber	1g
Sugars	-1g
Protein	5g
Calcium	--

Ingredients

• 1  cup(s) creamy peanut butter
• 1 1/2 cup(s) warm water
• 1  box(es) (1-pound) yellow cake mix
• 3  large eggs
• 2  tablespoon(s) oil
• 1/2  cup(s) strawberry jam

Directions

1. Heat oven to 350°F. Line 24 muffin cups with paper or foil liners (see Before You Start, above).
2. Put peanut butter and water in a large bowl. Beat with mixer on low speed until well blended. Add cake mix, eggs and oil; beat on low speed 1 minute to combine. Increase speed to medium and beat 2 minutes or until thickened and smooth. Spoon into lined cups. Place a teaspoon strawberry jam on top middle of each and press jam down slightly with back of the spoon.
3. Bake 20 to 22 minutes until a wooden pick inserted near center of cupcakes comes out clean. Cool in pan on a wire rack 5 minutes before removing cupcakes from pan to rack to cool completely.

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