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Preheat the oven to 400°F. Line 12 muffin cups with paper liners.
In a large bowl, whisk together flour, flaxseed meal, baking powder, baking soda and salt.
In a separate bowl, whisk together milk, peanut butter, yogurt and eggs.
Gradually stir peanut butter mixture into flour mixture until just combined.
Fill muffin cups half full (about 2 tablespoons each).
Add 1 teaspoon jam into the center of each muffin.
Top each with remaining batter.
Bake 15 minutes or until lightly golden.
Let cool in the pan 5 minutes, then remove and let cool completely on a wire rack.