Peanut Butter Muffins

• 1 3/4 cup sifted all-purpose flour
• 2 1/2 teaspoons baking powder
• 2 tablespoons sugar
• 3/4 teaspoons salt
• 2 tablespoons wheat germ
• 1/4 cup shortening
• 1/4 cup peanut butter
• 1 egg, well beaten
• 3/4 cup milk
• apricot or other preserves

Sift flour, baking powder, sugar and salt into a mixing bowl; add wheat germ. Cut in shortening and peanut butter. In a separate bowl, beat egg with milk; add all at once to the first mixture. Stir just until moistened. Spoon batter into greased large muffin pans, filling about 2/3 full. Spoon about 1/2 to 1 teaspoon of preserves into the center of each. Bake at 400° for about 25 minutes, or until done.
Makes about 10 muffins.

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