Peanut Butter ‘n’ Jelly Muffins

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 eggs

• 3/4 cup apple juice concentrate
• 1/2 cup reduced-fat chunky peanut butter
• 1/4 cup fat-free milk
• 3 tablespoons butter, melted
• 1/3 cup 100% strawberry spreadable fruit

How to make it  25 minutes



• 1

  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.
• 2

  Coat 12 muffin cups with nonstick 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.
• 3

  Bake at 350°F 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.