Peanut Butter ‘N’ Jelly Muffins

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 3/4 cup thawed apple juice concentrate
• 1/2 cup reduced-fat chunky peanut butter
• 1/4 cup fat-free milk
• 3 tablespoons butter, melted
• 1/3 cup strawberry spreadable fruit

1. In a large bowl, combine the flour, baking powder, baking soda and salt. Combine the eggs, apple juice concentrate, peanut butter, milk and butter; stir into dry ingredients just until moistened.
2. Coat 12 muffin cups with cooking spray. Spoon half of the batter into cups. Spoon about 1-1/4 teaspoons spreadable fruit into the center of each; top with remaining batter.
3. Bake at 350u0b0 for 15-20 minutes or until a toothpick inserted into muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.

flour, baking powder, baking soda, salt, eggs, apple juice concentrate, peanut butter, milk, butter, fruit

Taken from www.tasteofhome.com/recipes/peanut-butter-n-jelly-muffins/ (may not work)