Preheat oven to 350 degrees. In large bowl, stir together flour, sugars, baking powder and salt.

Add in peanut butter with a pastry blender or two forks until mixed and crumbles are formed.

Whisk together egg and milk and add to dry ingredients.

Stir just until moistened.

Place a spoonful of batter into each of 14 greased or paper lined muffin cups.

Spoon a teaspoon of jelly in the center of the half filled muffin tins.

Top each muffin cup with the remaining peanut butter batter, fulling covering the jam layer.

Bake for 20-35 minutes or until full cooked.

Let sit in pan for a few minutes before transferring to a wire rack. Serve warm if desired.