Peanut Butter and Jelly Muffins
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
Preheat your oven to 350 degrees Fahrenheit.
Combine the flour, baking powder, baking soda and salt together in a large bowl. In a small bowl, combine the eggs, apple juice concentrate, peanut butter, milk and butter. Now combine the two by stirring the egg mixture into dry ingredients until it is just moistened.
Coat 12 muffin cups with cooking spray. Carefully spoon half of the batter into the cups. Next, add about 1-1/4 teaspoons spreadable fruit into the center of each. Finish filling the muffin cup to the top with batter.
Bake the muffins at 350