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P B & J Muffins




Source of Recipe


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Recipe Introduction


Makes 12 muffins



List of Ingredients




1 1/2 cups all-purpsoe flour
2 tsp. baking powder
1/2 tsp. salt
1/4 cup packed light brown sugar
2/3 cup fat-free milk
1/2 cup chunky reduced-fat peanut butter 1/2 cup egg substitute
Cooking spray
1/4 cup + 2 tbsp. fruit spread (such as Polaner All Fruit)


Recipe



Preheat oven to 375*.
Combine first 4 ingredients in a large bowl; make a well in the center
of
mixture. Combine milk, peanut butter and egg substitute in a blender;
process until blended. Add to dry ingredients, stirring just until
moist.
Spoon batter into paper-lined muffin cups coated with cooking spray,
filling
about 1/2 full. Spread batter up sides of each muffin cup. Place 1 1/2
tsp.
fruit spread in center of batter in each muffin cup; cover fruit spread
completely with enough batter to fill each muffin cup 3/4 full. Bake at
375*
for 18-20 min. or until golden. Remove muffins from pan immediately and
serve warm.