Pint-Size Pb & J Muffins

• 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

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 400u0b0 for 12 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately; let cool on a wire rack.

flour, baking powder, baking soda, salt, brown sugar, vanilla lowfat yogurt, vegetable oil, peanut butter, egg whites, vegetable cooking spray, strawberry jelly

Taken from www.myrecipes.com/recipe/pint-size-pb-j-muffins (may not work)