Peanut Butter & Jelly Muffins

Peanut Butter & Jelly Muffins 2 cups flour 2 tsps. baking powder 1 tsp. baking soda 1/2 tsp. ground cinnamon 1/4 tsp. salt 2 eggs, slightly beaten 3/4 cup juice from canned fruit 1/2 cup peanut butter, smooth or chunky 1/4 cup almond milk 2 Tbsps.olive oil 12 tsp. fruit preserves or jam (not jelly) Combine dry ingredients in bowl, using wire whisk. Combine wet ingredients in another bowl, using wire whisk, until all incorporated well. Take the wet ingredients (except the preserves) and slowly pour into dry ingredients and mix just until combined. Coat muffin cups with cooking spray. Place 1 heaping tablespoon of dough into each cup. Make a small indent with back of spoon. Put 1 tsp. of preserves or jam into each cup where you made the indent. Place another tablespoon of dough on top of each, covering preserves or jam. Take back of spoon and smooth out to fully cover preserves or jam. Bake at 350° F for 15-20 minutes or until toothpick test is clean. Allow to cool a few minutes before removing. Place on wire rack to finish cooling completely.