PB&J Millet Muffins

MMMM this with a glass of milk made a really nice late morning snack. I love baking with millet. It has a natural sweetness and provides a crumbly texture (Check out my recipe for pineapple carrot muffins that Bob's Red Mill posted on their site! http://www.bobsredmill.com/recipes_detail.php?rid=1742) The peanut butter flavor in them are pretty toned down, though. So if you're a huge PB fan I suggest adding more than I did.

Makes 12 muffins

Ingredients:
-2.5 cups whole grain millet flour
-1/4 cup brown sugar
-1/2 Tbsp. baking powder
-1 tsp. baking soda
-1/2 tsp. cinnamon
-pinch of salt
-1/2 cup unsweetened applesauce
-1 egg, lightly beaten
-1/2 tsp. vanilla
-3/4 cup water
-1/2 - 3/4 cup creamy peanut butter
-fruit preserves, any flavor

Directions:

1) Preheat oven  to 375 degrees.

2) In a mixing bowl, combine millet flour, brown sugar, baking powder, baking soda, cinnamon, and salt. Add the applesauce, egg, vanilla, and water. Mix until combined. Add the peanut butter and continue mixing until well incorporated.

3) Grease (don't line) a regular muffin tin. Spoon about half the batter in the bottom of each well. Place about 1/2 Tbsp. of preserves in the middle of each one. Top with the remaining batter.

4) Bake for 15-18 minutes. Allow to cool completely before serving.