Peanut 'N Jelly Muffin Cake

1/3 cup Quaker® Oats (quick or old fashioned, uncooked) 1/4 cup all-purpose flour 2 tablespoons firmly packed brown sugar 1/3 cup peanut butter, chunky or creamy 1 tablespoon stick margarine or butter, softened 1-1/2 cups all-purpose flour* 1 cup Quaker oats (quick or old fashioned, uncooked) 1/2 cup firmly packed brown sugar 2 teaspoons baking powder 1/4 teaspoon salt (optional) 1 cup fat-free milk 4 tablespoons (1/2 stick) margarine or butter, melted 1 egg, lightly beaten 1 teaspoon vanilla 1/2 cup grape, strawberry or raspberry jelly

Heat oven to 350°F (175°C). Spray 9-inch round metal cake pan with cooking spray.
For topping, combine oats, flour and brown sugar in small bowl. Cut in peanut butter and softened margarine with two knives or fingertips until mixture is crumbly; set aside.
For cake, combine flour, oats, brown sugar, baking powder and salt in large bowl; mix well. In small bowl, combine milk, melted margarine, egg and vanilla; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.) Pour into pan. Spoon jelly by teaspoonfuls randomly over batter. Crumble reserved topping evenly over batter.
Bake 35 to 40 minutes or until golden brown and wooden pick inserted in center comes out with just a few moist crumbs clinging to it. Cool 10 minutes in pan on wire rack. Cut into wedges; serve warm.with four or five banana slices. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with warm syrup and, if desired, additional banana slices and nuts.

Makes 10 servings.

*If using old fashioned oats, increase flour to 1 2/3 cups.

Cook's Note: Cake can be baked in an 8-inch round metal cake pan. Bake 40 to 45 minutes

Nutritional Information Per Serving: 1/10 of recipe; Calories: 330 Calories from Fat: 100 Total Fat: 12 Saturated Fat: 2 Cholesterol: 20 Sodium: 200 Total Carbohydrate: 51 Dietary Fiber: 2 Protein: 8

Recipe and photograph provided courtesy of The Quaker Oats Company.