Deceptively Delicious Peanut Butter and Jelly Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
non stick cooking spray1/2 cup natural peanut butter (creamy)1/2 cup carrot puree1/2 cup firmly packed light or dark brown sugar2 tbsp trans fat-free soft tub margarine spread1/2 cup nonfat plain yogurt1 large egg white1 cup ap flour1 tsp baking powder1 tsp baking soda1/2 tsp salt1/2 cup strawberry preserves
1. Preheat the oven to 350. Spray a 12 cup muffin tin with cooking spray or line with baking cups.
2. In 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 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 - 25 minutes. Turn the muffins out onto a rack to cool. (Don't flip them over or the jelly will fall out! I learned this the hard way)
6. Store in an airtight container at room temp for up to 2 days, or wrap individually and freeze for up to 1 month.
Number of Servings: 12
Recipe submitted by SparkPeople user TJOY73.
2. In 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 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 - 25 minutes. Turn the muffins out onto a rack to cool. (Don't flip them over or the jelly will fall out! I learned this the hard way)
6. Store in an airtight container at room temp for up to 2 days, or wrap individually and freeze for up to 1 month.
Number of Servings: 12
Recipe submitted by SparkPeople user TJOY73.
Nutritional Info Amount Per Serving
- Calories: 175.0
- Total Fat: 6.9 g
- Cholesterol: 0.6 mg
- Sodium: 327.9 mg
- Total Carbs: 24.9 g
- Dietary Fiber: 1.1 g
- Protein: 4.6 g
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