Peanut Butter and Jelly Muffins

Ingredients

1 and 1/3 cup oat flour or all-purpose flour

¾ cup rolled Oats

2 teaspoons baking powder

1 teaspoon cinnamon

¼ teaspoon salt

1 egg, beaten

¾ cup club soda

¼ cup vegetable oil

¼ cup honey

1 cup peanut butter

1/4 to 1/2 cup blueberry preserves or your favorite

Streusel topping:

3 tablespoons oat flour

3 tablespoons brown sugar

½ teaspoon cinnamon

1 tablespoon butter

1 tablespoon peanut butter, chilled

2 tablespoons peanuts, optional

Instructions

1. Grease a 12 muffin cup pan or line with paper baking cups. Preheat oven to 400 degrees F.
2. In a large bowl combine flour, oats, baking powder, cinnamon and salt, set aside.
3. In a small bowl beat egg, add club soda, oil, and honey, and combine.Add egg mixture and peanut butter to flour mixture, stir just until moistened and peanut butter is distributed throughout. A little lumpy is o.k. The dough will be thick.
4. Fill muffin cups ¾ full.
5. Make a little scoop/indent in the middle of each muffin with a small spoon and place about a teaspoon and a half of preserves in each. If you can cover some of the preserves with the scooped out dough, if some of the preserves are showing that is o.k.-the streusel topping will cover it.
6. To make the streusel topping combine the flour, sugar and cinnamon in a small bowl, cut in the butter and peanut butter until coarse crumbs form. If you would like to add nuts stir them in.
7. Top each muffin with the streusel topping. Bake 18 minutes.

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