Peanut Butter and Jelly Muffins

First off, let's discuss the muffins. They are yummy and we need to address them immediately. :) My friend Casondra at Pieces of my Heaven on Earth sent this recipe to me. She said her kids love it and I knew my 2-year-old would too. She loves peanut butter and eats it straight from the jar every day. I'm not a huge PB&J fan but even I think these are good. The PB flavor is mild and the muffin is not too sweet overall. Also, they're not dense, which was surprising. Another plus though!

Ok, the next item to address.... EXHAUSTION! Woowwwww I'm tired. I only have 2 kids so I feel like I don't have the right to complain, but wow.... sleepy. My mother-in-law has 10 children. How did she do it? Really, how??

Anyway, it could definitely be worse so I'm not going to complain too much. My little man Emmett has had stomach pains throughout the day so it has been a bit exhausting, but he actually does pretty well sleeping at night. He tends to wake up at 5:30am every so often though but that doesn't bother me too much. Mostly it's just during the day that wears me out. Any suggestions on how to ease tummy pain in infants??

PB&J Muffins
Serving Size = 12 regular size muffins
Original Recipe: Pieces of my Heaven on Earth

• 1 cup all purpose flour
• 3/4 cup whole wheat flour
• 1/4 cup sugar
• 1/4 cup dark brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups low fat milk
• 2 tablespoons melted butter (unsalted)
• 1/3 cup creamy peanut butter
• 1 egg
• 1 teaspoon vanilla extract
• 12 teaspoons jam (I used raspberry)

1. Preheat oven to 400F.
2. Combine both flours, sugars, baking powder and salt in a bowl and set aside.
3. Using a mixer, mix together the milk, butter, peanut butter, egg and vanilla. Mix until combined. Pour in the flour mixture and mix until just combined.
4. Grease a muffin tin and fill halfway (or less, but not more or you will run out of batter) with batter. Add 1 teaspoon of jam to each muffin and then cover with the rest of the batter. 
5. Bake for 20 minutes. Remove from oven and let cool in muffin tin for about 5 minutes then remove to cool on a wire rack.

Linking to: Full Plate Thursday, These Chicks Cooked, Foodie Friday, Gallery of Favorities, Friday Potluck