Easy Jelly-Filled Peanut Butter Cupcake Muffins

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   ["Line a 12-hole muffin tin with paper liners, and preheat the oven to 200C (390F).", "Place the jam and water in a small saucepan, and heat gently until the jam melts and combines well with the water. If you are using strawberry jam, you can pass the jam and water mix through a sieve to get rid of the pips (you could skip this fuss though-it isn't vital, but I do like to do it). Set the jam and water mix aside to cool.", "Cream the butter, peanut butter and caster sugar together.", "Add the eggs, and beat together.", "Sift in the flour and baking powder, and mix well.", "Using a measuring tablespoon, place one heaped tablespoon of batter into the bottom of each muffin liner.", "Using a teaspoon dipped in cold water, smooth the batter to cover the bottom and a little way up the sides of the liner, to leave a small well in the centre of the batter.", "Carefully put one teaspoon of jam mixture into the well in each cake.", "Place another heaped tablespoon of batter on top of the jam mixture. Don't worry if the jam leaks out a bit at the sides and you can see it; it won't affect the cooked cupcake-muffin.", "Place the muffin tin into the oven, middle shelf. Check after ten minutes, and turn the tin 180-degrees. Check again after another 5 minutes; if the cakes still look ""damp"

* Per serving · 4 servings · Values may vary.