1 cup all-purpose flour
1/3 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
¼ teaspoon salt
½ cup vanilla yogurt
3 tablespoons creamy peanut butter
2 tablespoons vegetable oil
3 tablespoons strawberry or grape jelly
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.