Whole Wheat Peanut Butter and Jelly Muffins

By CruelK8E

Ingredients

• 1 3/4 cups whole wheat flour
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups fat-free milk
• 1/3 cup creamy peanut butter (I used Smart Balance)
• 1/4 cup egg whites
• 2 tablespoons Earth Balance spread, melted
• 1 teaspoon vanilla extract
• 1/4 cup reduced-sugar grape jelly
• 1/4 cup reduced-sugar strawberry jelly

Preparation

Step 1

Preheat oven to 400.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugars, baking powder, and salt in a large bowl; stir with a whisk. Make a well in center of mixture. Combine milk and next 4 ingredients (through vanilla); add to flour mixture, stirring just until moist.

Spoon batter into 12 muffin cups coated with cooking spray. Fill each cup half full with batter. Spoon 1 teaspoon jam into each cup. Spoon remaining batter on top to cover jam. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Let cool in pan 5 minutes. Remove from pan, and cool on a wire rack.