PB&J Muffins
2 cup all-purpose flour
2 teaspoons baking powder
¾ teaspoon baking soda
¼ teaspoon salt
2 eggs
¾ cup apple juice concentrate
½ cup reduced-fat peanut butter
¼ cup fat-free milk
3 tablespoons butter, melted
1/3 cup strawberry spreadable fruit
In a large bowl, combine flour, baking powder, baking soda and salt. Combine eggs, apple juice concentrate, peanut butter, milk, and butter. Stir into dry ingredients until just moistened.
Coat 12 muffin cups with nonstick spray. Spoon half of the batter into the cups. Spoon about 1 ¼ teaspoons fruit into the center of each. Top with remaining batter. Bake at 350 degrees for 15 – 20 minutes or until a toothpick inserted into muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
About Author
