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Pint Size Peanut Butter & Jelly Muffins




Source of Recipe


RKG Menu Planning


List of Ingredients




1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup packed brown sugar
1/2 cup vanilla low-fat yogurt
2 tablespoons creamy peanut butter
1 tablespoon vegetable oil
2 large egg whites
Cooking spray
2 tablespoons strawberry jelly or grape jelly



Recipe



1. Preheat oven to 400 degrees.

2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, baking soda, and salt in a bowl, and make a well in center of mixture. Combine sugar and next 4 ingredients (sugar through egg whites) in a bowl, and stir with a whisk until well-blended. Add to flour mixture, and stir just until moist.

3. Spoon batter into 24 miniature muffin cups coated with cooking spray, filling each half full. Top each with 1/4 teaspoon jelly; top with remaining batter. Bake at 400 degrees for 12 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately.