Peanut Butter and Jelly Muffins

Peanut Butter and Jelly Mini Muffins

Ingredient

1 cup all-purpose flour

1/3 cup packed brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

¼ teaspoon salt

2 eggs

½ cup vanilla yogurt

3 tablespoons creamy peanut butter

2 tablespoons vegetable oil

3 tablespoons strawberry or grape jelly

Instructions:

In a large bowl, combine the flour, brown sugar, baking powder, baking soda, and salt.

In a small mixing bowl, bet the eggs, yogurt, peanut butter, and oil on low speed until smooth;stir into the dry ingredients just until moistened.

Fill greased or paper-lined mini muffin cups half full.

Top each with ¼ teaspoon jelly.

Then top with remaining batter.

Bake at 400 for 10-12 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.

Yields: 1 Dozen

Variations: Muffins may be baked in regular-size muffin cups for16-18 minutes; use ¾ teaspoon jelly for each instead of ¼ teaspoon. Recipe makes 1 dozen.

I used reduced fat peanut butter and sugar free jelly to help lower the calorie count in the muffins.

Baked Cinnamon Apples

These were pretty good and very easy to make!

INGREDIENTS
4 baking apples
1/2 cup brown sugar, packed
4 teaspoons margarine
1/2 teaspoon cinnamon

DIRECTIONS

1. Remove core from apples and place upright in baking dish.
2. Place two tablespoons brown sugar, 1 teaspoon margarine and 1/8 teaspoon cinnamon in the center of each apple.
3. Pour water into baking dish to 1/4 inch depth.
4. Bake at 375° F for 30-40 minutes, or until tender.





NUTRITION INFO (per 1-apple serving)
Calories: 223.5
Fat: 4.3 g
Carbohydrates: 49.2 g
Protein: 0.2 g