Peanut Butter and Strawberry Muffins

1 scoop RSP Truefit Vanilla Protein (by HAFRANKLIN67)
0.5 cup King Arthur 100% Unbleached White Whole Wheat Flour
1 serving Cake Flour - King Arthur (1/4c) (by EMELLEEM)
.5 tsp Baking Soda
.25 tsp Baking Powder
.5 tsp Salt
12 tbsp Peanut butter (peter pan) No sugar added creamy
6 tbsp Truvia Baking Blend (by JDADDY73)
6 tbsp Butter - Light, Challenge (by TOPRAMEN)
2 tsp Vanilla Extract
2 serving Egg white, large
6 tbsp Trader Joe's Organic Reduced Sugar Strawberry Preserves

Can switch out peanut butter with other nut butters and strawberry preserves with other fruit preserves

Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Line 12 muffin cups with paper liners.
Whisk together the flour, protein powder, baking soda, salt and baking powder in a medium bowl to blend. Whisk together the peanut butter, sugar, butter, vanilla and eggs in a large bowl to blend. Add the dry ingredients in 2 batches and stir just until blended.
Fill each muffin cup half-full with batter. Spoon 1 teaspoon of the preserves on top of each muffin cup, and then spoon the remaining batter on top to cover the jam. Bake until the tops are golden brown, 30 -40 minutes. Transfer to a rack and cool.
Spoon 1 teaspoon more of the jam on top of each muffin in the center.

Serving Size: 1 muffin

Number of Servings: 12

Recipe submitted by SparkPeople user PAULAZIMMER67.