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. From "Make Mine Healthy" by Mimi Morgan. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/muffins2.zip
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|Serving Size: 1 Serving (275g)|
|Recipe Makes: 4|
|Calories from Fat: 84 (13%)|
|Amt Per Serving||% DV|
|Total Fat 9.3g||12 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 82.2mg||25 %|
|Sodium 274.2mg||9 %|
|Potassium 522.5mg||14 %|
|Total Carbohydrate 136.1g||40 %|
|Dietary Fiber 8.4g||34 %|
|Sugars, other 127.7g|
|Protein 16.9g||24 %|
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Calories per serving: 666
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