1 1/3 cups whole wheat pastry flour
1 cup quick cooking oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup brown sugar
1/4 cup sugar
1 egg
1/4 cup canola oil
1/3 cup peanut butter
1 1/4 cups reduced fat buttermilk
1 tsp vanilla
12 tsp grape jam
Preheat oven to 375. Grease 12 muffin cups.
In a large bowl combine the flour, oats, baking powder, baking soda, salt and sugars. In a smaller bowl combine the egg, oil, peanut butter, buttermilk and vanilla.
Pour the egg mixture into the flour mixture and stir just until combined.
Fill each muffin cup 1/2 full and place 1 tsp of jam on top of batter. Place another scoop of batter over the top of jam. Fill muffin cups to nearly full.
Bake for 18-20 minutes. Place muffins on a baking rack to cool.
