Preheat oven to 350°F. Place liners into muffin pans.

In a mixing bowl combine flour, cream of tartar, baking soda, and salt.

In a separate bowl mix sugar, oil, peanut butter, and vanilla; combine properly.

In a small bowl whisk collectively the eggs; pour into the peanut butter mixture and blend properly.

Add half the flour mixture and half the milk into the creamed mixture; gently mix. Add remaining flour and milk and mix as soon as extra until blended; steer clear of over mixing.

Fill each muffin cup 1/4 method with batter. Add a dollop of jelly, then fill to 3/4 full with batter. Must make roughly 1 1/2 dozen muffins.

Bake for 20-25 minutes or until a toothpick inserted into the middle of 1 muffin comes out clear. Allow to relax for 5 minutes sooner than serving.