I am so excited about these muffins! They are super healthy - they are made from only whole wheat flour and egg whites. They smell like warm PB cookies when they are baking! The kids loved taking bites to get to the jelly inside!
Recipe from How Sweet It Is
1 3/4 cups whole wheat flour
1/4 cup sugar
1/4 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups fat-free milk
1/3 cup creamy peanut butter
1/4 cup egg whites (a little difficult to do, but you'll manage) :)
2 tablespoons butter, melted
1 teaspoon vanilla extract
reduced-sugar grape or strawberry jelly (I am sure you could use whatever jelly you want)
Preheat oven to 400 degrees. Spray muffin tin with cooking spray.
Lightly spoon flour into measuring cups; level with a knife. Combine flours, sugars, baking powder, and salt in a large bowl; stir with a whisk. Make a well in center of mixture. Combine milk and next 4 ingredients (through vanilla); add to flour mixture, stirring just until moist.
Spoon batter into 12 muffin cups coated with cooking spray. Fill each cup half full with batter. Spoon 1 leveled teaspoon of jelly into each cup. Spoon remaining batter on top to cover jam. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Let cool in pan 5 minutes. Remove from pan, and cool on a wire rack.
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