PB&J Muffins

By Bostoncook

Ingredients

• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup brown sugar
• 2/3 cup skim milk
• 1/2 cup reduced-fat peanut butter
• 1/2 cup egg substitute
• 1/4 cup reduced-sugar strawberry preserves, or other flavors, plus 2 tbsp

Details

Servings 12

Preparation

Step 1

1. Heat oven to 375.

2. Combine flour, baking powder, salt, and sugar. Make a well in the center.

3. Combine milk, peanut butter, and egg in a blender or processor, process until blended. Add to flour, stirring just until moistened. Spoon into sprayed muffin tin, filling about half full. Top with about 1 1/2 tsp preserves, then top with batter to cover preserves completely.

4. Bake 18-20 mins, or until golden. Serve warm.

Notes: These were delicious! I didn't have quite enough batter to cover the preserves completely, but they still baked well. I used half strawberry preserves and half blueberry. Really, really good. Next time will try with WW pastry flour.