Adapted from KAF Whole Grain Baking and Cooking Light.
I made the full fat/sugar version from KAF for Michael's friends to eat during their "Man Summit" this weekend and decided to tweak it a bit for a less caloric version.
1 3/4 C (about 7 oz) whole wheat pastry flour
1/2 C packed dark brown sugar
1 t baking powder
1 t baking soda
1/2 t salt
1 1/4 C low-fat buttermilk
1/2 C peanut butter of your choice (I used chunky-style natural pb)
2 large eggs
2 T butter, melted
1 t vanilla extract
1/4 cup strawberry all-fruit (or jam of your choice)
Preheat oven to 400 and place muffin liners in a muffin tin. Super helpful hint from KAF: spray the muffin liners with cooking spray and your muffins/cupcakes will not stick to the liner. Set aside.
In a large bowl, combine all dry ingredients including sugar and whisk to combine. In a separate bowl, combine wet ingredients except jam and mix well. Pour wet into dry and fold gently until just combined. Just make sure there are no dry pockets in the bottom of the bowl.
Scoop about 1/3 of batter into each muffin cup. Drop in 1 tsp of jam and evenly distribute remaining batter over jam. Some commenters from CL said that putting the jam too close to the bottom makes it sink to the bottom of the muffin but my experience is that if you put the jam too close to the top, it can leak out all over your muffin tin. Bake for about 20 minutes or until muffins spring back when touched and/or a toothpick inserted at a 45 degree angle comes out clean. Allow to sit 5 minutes in muffin tin before placing on a rack to cool completely. Store in an airtight container. Serves 12. 201 kcals/muffin; 2.3 g dietary fiber; 8.6 g fat (keep in mind that's mostly from the pb which is good fat).
Note: You could cut back on pb to 1/3 C but if you do the pb flavor will be less pronounced (also a commenter issue with the CL recipe).