2 cups whole wheat flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup crunchy-style peanut butter
3/4 cup milk
2 small eggs
1/4 cup fruit preserves

Preheat oven to 375 degrees F. Grease 12 fluted or plain muffin cups.

Combine flour, sugar, baking powder and 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 tablespoons of the batter into each of the muffin cups. Place 1 teaspoon preserves in the center of the batter and top with 2 more tablespoons of the batter. Bake for 15 to 17 minutes. Remove from the muffin cups and cool on a rack.