Pint-Size Pb & J Muffins

To try!

• Ready In: 17 mins
• Serves: 12
• Yields: 24 muffins

Ingredients

• 1  cup all-purpose flour
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄8 teaspoon salt
• 1⁄2 cup  firmly packed brown sugar
• 1⁄2 cup low-fat vanilla yogurt
• 1  tablespoon  vegetable oil
• 2  tablespoons creamy peanut butter
• 2  egg whites
•  vegetable oil cooking spray
• 2  tablespoons  strawberry jelly or 2  tablespoons  grape jelly

Directions

1. Combine first 4 ingredients; make a well in center of mixture.
2. Combine sugar and next 4 ingredients; beat at low speed of an electric mixer until blended.
3. Add to dry ingredients; stir just until moistened.
4. Spoon batter into 24 miniature muffin cups coated with cooking spray, filling half full.
5. Top each with 1/4 teaspoon jelly, and top with remaining batter.
6. Bake at 400° for 12 minutes or until a wooden pick inserted in center comes out clean.
7. Remove from pans immediately; let cool on a wire rack.