Gluten Free Peanut Butter & Jelly Muffins

I've been a bit lazy on the cooking front lately.  Everything I make has been old stand-by's even though I have piles of recipes I want to try.  Maybe the spring weather will get me a bit more driven to try some new things.  Maybe.

I needed to whip together some muffins for the kids' lunch and after a quick search for flavor ideas I settled on PB&J muffins.  I was nervous that they were not going to work out because I really just threw things together but a miracle happened and they were delicious. 

PB&J Muffins - GF/DF

This made 9 muffins for me

1 1/2 C gluten free flour (I used Gluten Free Mama's Almond blend)

1/2 T xantham gum

1 1/2 t baking powder

1/2 t salt

1/3 C granulated sugar

1/3 C brown sugar

1/3 C butter - use Earth Balance sticks if DF

1 t vanilla

2 eggs

1/3 C peanut butter

1/2 C soy milk

Your favorite jelly, I used elderberry

Preheat oven to 350F.

In a bowl sift together the flour, xantham gum, baking powder, and salt.  In a mixed cream the sugars and butter.  Add the vanilla and eggs, mixing thoroughly then add the peanut butter and milk mixing thoroughly again.

Add the flour mixture until well combined.  Fill 9 muffins tins 1/2 full then place a dollop of jelly in the middle.  I used about 2 teaspoons of jelly for each muffin.  Top each muffin with the remaining batter and smooth the edges to make a seal.

Bake for 40-45 minutes or until done, the tops will be nice and set.