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Peanut Butter ‘n’ Jelly Muffins

Posted By On August 21, 2012 @ 1:46 pm In Breads and Pastries

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 3/4 cup thawed apple juice concentrate
  • 1/2 cup reduced-fat chunky peanut butter
  • 1/4 cup fat-free milk
  • 3 tablespoons butter, melted
  • 1/3 cup strawberry spreadable fruit

Directions

In a large bowl, combine the flour, baking powder, baking soda and salt. Combine the eggs, apple juice concentrate, peanut butter, milk and butter; stir into dry ingredients just until moistened. Coat 12 muffin cups with cooking spray. Spoon half of the batter into cups. Spoon about 1 1/4 teaspoons spreadable fruit into the center of each; top with remaining batter. Bake at 350° 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. Yield: 1 dozen.

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