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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 cup all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/8 teaspoon salt |
1/2 cup firmly packed brown sugar |
1/2 cup vanilla low-fat yogurt |
1 tablespoon vegetable oil |
2 tablespoons creamy peanut butter |
2 egg whites |
vegetable cooking spray |
2 tablespoons strawberry jelly or grape jelly |
Directions:
1. Combine first 4 ingredients; make a well in center of mixture. Combine sugar and next 4 ingredients; beat at low speed of an electric mixer until blended. Add to dry ingredients; stir just until moistened.
2. Spoon batter into 24 miniature muffin cups coated with cooking spray, filling half full. Top each with 1/4 teaspoon jelly, and top with remaining batter. Bake at 400° for 12 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately; let cool on a wire rack.
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