Peanut butter and Jelly Muffin recipe - Peanut butter and Jam muffin Recipe - Eggless Muffin recipe

I heard from my friend's peanut butter and Jam is a good combo and their kids love it. I wanted to try this combo for quite some time however my kids are not a big fan of Jam so kind of keep postponing it. During this holiday I wanted to try some muffin as I browse thro' for the simple breakfast recipe I saw a few peanut butter and Jam muffin. I wanted to reduce the all-purpose flour so I have mixed it with wheat flour. I found my muffin is dense but tasted delicious. Kids enjoyed it. I run out of bigger muffin cups so I made it in smaller cups. So it kind excited them as it looked like bite-size cupcake. 

Self raising flour - 3/4 cup (90g)
Wheat flour - 3/4 cup (90g)
White Sugar - 1/2 cup (powdered sugar)
Brown sugar - 1/2 cup ( powdered sugar)
Buttermilk - 1 cup ( i have used Milk added 2 teaspoons of vinegar to curdle it)
Oil - 1/3 cup (79 ml)
Salt - a pinch
Peanut butter - 1/2 cup (125g)
Vanilla essence - 2 teaspoon
No Egg (egg replacer) - for 1 egg
Jam of your choice - 1/2 teaspoon per muffin


In a bowl add buttermilk, oil, peanut butter, egg replacer. Mix well. 
Add Vanilla extract, sugar Mix well. Shift Self raising flour, wheat flour and salt together. Add this to wet ingredients fold it.
Fill each cup with batter. Add 1/2 teaspoon of jam and add batter again
Preheat oven at 180 degrees C. Bake the muffins at 180 degrees for 22 - 25 mins or till inserted toothpick comes out clean. 
Let it cool down and enjoy!