Saturday, November 20, 2010

PEANUT BUTTER & JELLY MUFFINS (WITH CARROT PUREE)

In case you don't know by now, my kids adore peanut butter! They would eat it on just about anything. To meet their peanut butter demands this morning, I decided to switch things up a little and put the peanut butter IN something instead of ON something. I found this recipe in my Deceptively Delicious cookbook. The end result was ok, but a few things I think I would change next time would be to make them regular size instead of mini size. The mini size did't allow for enough jam filling for my liking. Another thing I would change is to make them without the peanut butter mixed into the batter, but instead put the peanut butter AND jam on the inside of the muffins. The "secret" carrot ingredient added moistness and my kids didn't seem to mind it being in there, but my kids are very used to me putting all kinds of healthy stuff in their baked goods :)

PEANUT BUTTER & JELLY MUFFINS (WITH CARROT PUREE)
recipe from Deceptively Delicious by Jessica Seinfeld
(Printable Recipe)

1/2 C. creamy peanut butter (preferably natural)
1/2 C. carrot puree (or baby food carrots)
1/2 C. packed brown sugar
2 Tbsp. trans-fat free soft tub margarine spread
1/2 C. nonfat plain yogurt (I used nonfat sour cream)
1 large egg white
1 C. all purpose flour (I used 1/2 C. wheat 1/2 C. all purpose)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 C. low-sugar strawberry preserves

1.  Preheat oven to 350 F. Coat a 12 cup muffin tin with cooking spray or line with paper cups.
2.  In large bowl, beat the peanut butter, carrot puree, sugar, and margarine with wooden spoon until well blended. Stir in yogurt and egg white.
3.  Add the flour, baking powder, baking soda, and salt. Stir until just combined, but don't overmix - there should be some lumps remaining.
4.  Divide batter among the muffin cups and drop a spoonful of preserves on top of each. (or spoon a little of the mixture on bottom, top with preserves, and top with more mixture)
5.  Bake until the tops of the muffins are lighly browned and toothpick inserted in center comes out clean, 20-25 minutes (or 10-12 minutes for mini's). Turn the muffins onto a wire rack to cool.

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