Peanut Butter and Jelly Mufffins

By smleonard

Ingredients

• Nonstick cooking spray
• 1/2 cup natural peanut butter (creamy)
• 1/2 cup carrot puree
• 1/2 cup firmly packed light or dark brown sugar
• 2 tablespoons trans-fat free soft tub margarine spread
• 1/2 cup nonfat plain yougurt
• 1 large egg white
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup low-sugar strawberry, blueberry, or grape preserves

Details

Servings 12

Preparation

Step 1

1. Preheat the oven to 350 degrees. Coat a 12-cup muffin tin with cooking spray or line with paper baking cups.

2. In a large bowl, beat the peanut butter, carror puree, sugar and margarine with a wooden spoon until well combined. Stir in the yogurt and egg white.

3. Add the flour, baking powder, baking soda and salt. Stir until just combined, but do not overmix - there should be some lumps in the batter.

4. Divide the batter among the muffin cups and drop a spoonful of preserves on top of each.

5. Bake until the tops of the muffins are lightly browned and a toothpick comes out clean when inserted into the center, 20 to 25 minutes. Turn the muffins out onto a rack to cool.

6. Store in an airtight container at room temperature for up to 2 days, or wrap individually and freeze for up to 1 month.