Make these muffins the night before and serve them for breakfast or pack them in a lunchbox. Like a peanut butter and jelly sandwich but without the crust!  WARNING: Check to make sure your school allows peanut products before sending these muffins in for lunch. Enjoy!

image credit: Taste of Home.com

PEANUT BUTTER & 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 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 100% strawberry spreadable fruit (or your favorite flavor)

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.

Nutritional Info:
Serving Size- One Muffin
225 Calories, 8 grams of fat, 1 gram of fiber, 6 grams of protein
Exchanges: 2 starch, 1 1/2 fat

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