Peanut Butter and Jelly Muffins

• 2 cups whole wheat flour
• 2 teaspoons baking powder
• 34 teaspoon baking soda
• 14 teaspoon salt
• 2 eggs
• 34 cup apple juice concentrate
• 12 cup natural-style peanut butter
• 14 cup 2% low-fat milk
• 13 cup applesauce
• 13 cup reduced sugar preserves (I used strawberry)

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

whole wheat flour, baking powder, baking soda, salt, eggs, apple juice concentrate, naturalstyle peanut butter, milk, applesauce, sugar

Taken from www.food.com/recipe/peanut-butter-and-jelly-muffins-376979 (may not work)