Pb & J Muffins

• 1 cup whole wheat flour
• 1 1/2 cups unbleached all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup natural creamy peanut butter
• 3/4 cup 1% low-fat milk
• 1/2 - 3/4 cup honey
• 1/2 cup finely grated carrot
• 1/2 cup finely grated zucchini
• 2 eggs, beaten
• 1/4 cup canola oil
• 1/4 cup all-fruit strawberry preserves or 1/4 cup raspberry preserves

1. Preheat oven to 400u0b0.
2. Spray paper muffin cups with nonstick cooking spray.
3. In a large bowl, combine flours, baking powder, baking soda, and salt.
4. With two knives or a pastry blender, cut in peanut butter until coarse crumbs form and mixture is no longer powdery.
5. Add milk, honey, carrot, zucchini, eggs, and oil; stir until well moistened.
6. Spoon about 2 tablespoons batter into each muffin cup.
7. Top each with about 1 teaspoon fruit preserves.
8. Cover with remaining batter.
9. Bake 15-20 minutes, until toothpick inserted in center comes out clean.

whole wheat flour, flour, baking powder, baking soda, salt, natural creamy peanut butter, milk, honey, carrot, zucchini, eggs, canola oil, allfruit strawberry preserves

Taken from www.food.com/recipe/pb-j-muffins-192336 (may not work)