2 tablespoons trans-fat-free soft tub margarine 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
Preheat the oven to 350 F. Coat a 12-cup muffin tin with cooking spray or line with paper baking cups.
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.
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.
Divide the batter among the muffin cups and drop a spoonfull of preserves on top of each.
Bake until the tops of the muffins are lightly browned and a toothpick comes out clean when inserted into th cetner, 20 o 25 minutes. Turn the muffins out onto a rack to cool.
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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