PREP: 15 minutes
Bake: 20 to 25 minutes
YIELD:12

1 1/2 cups flour
1 box (3.4 oz) instant vanilla pudding mix
1 1/2 tsp baking powder
1/8 tsp salt
1/2 cup (1 stick) butter, softened
1/3 cup sugar
2 eggs
1 1/2 tsp baking powder
1 tsp vanilla
3/4 cup low-fat milk
1/4 cup peach jam or preserves

1. Preheat oven to 350¢ªF, and line a muffin tin with paper liners.
2. Whisk flour, pudding mix, baking powder, and salt in a medium bowl. Set aside. Cream butter and sugar in a large bowl. Beat in eggs and vanilla.
3. Alternately add flour mixture and milk to bowl (the batter will be a bit stiff). Spoon batter into prepared muffin tin, filling about halfway.
4. Place scant teaspoon of jam on top of each cupcake; press in lightly. Bake 20 to 25 minutes, or until toothpick comes out clean.

  HOW KIDS CAN HELP: Mix the batter; spoon jam onto cakes.
PER SERVING (1 muffin): 213 calories, 9 g fat (5 g saturated), 213 mg sodium, 57 mg cholesterol