Peanut Butter and Jelly Muffins

Categories: bread, not tried

Ingredients

• Nonstick cooking spray
• 1/2 cup natural peanut butter (creamer)
• 1/2 cup carrot puree
• 1/2 cup firmly packed light or dark brown sugar
• 2 tablespoons margarine tub spread
• 1/2 cup nonfat plain yogurt
• 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

Directions

1. Preheat 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, carrot 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.

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