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.

My New Favorite Breakfast - Banana Split

BANANA SPLIT FOR BREAKFAST
1 container Stonyfield Farm Chocolate Underground Fat Free Yogurt
1 small Banana
1 Tbsp Reduced Fat Peanut Butter
2 Tbsp Kashi 7 Grain Nuggets Cereal(or Grapenuts)

Mix the first 3 ingredients together, and top with cereal.

OMG! This is great in the morning. Filling and yummy! I based this on a Biggest Loser Recipe, which called for fat free Boston creme Pie flavored Yogurt instead of the one I used. I personally don't like the taste of yogurt with aspartame in it, so I use the Stonyfield Farms one instead.

I made it one morning without the yogurt, and I swear the mashed banana and peanut butter tasted like banana bread batter. So yummy!