Makes 12 muffins
1 1/2 cups all-purpsoe flour
2 tsp. baking powder
1/2 tsp. salt
1/4 cup packed light brown sugar
2/3 cup fat-free milk
1/2 cup chunky reduced-fat peanut butter 1/2 cup egg substitute
Cooking spray
1/4 cup + 2 tbsp. fruit spread (such as Polaner All Fruit)
Preheat oven to 375*.
Combine first 4 ingredients in a large bowl; make a well in the center of
mixture. Combine milk, peanut butter and egg substitute in a blender;
process until blended. Add to dry ingredients, stirring just until moist.
Spoon batter into paper-lined muffin cups coated with cooking spray, filling
about 1/2 full. Spread batter up sides of each muffin cup. Place 1 1/2 tsp.
fruit spread in center of batter in each muffin cup; cover fruit spread
completely with enough batter to fill each muffin cup 3/4 full. Bake at 375*
for 18-20 min. or until golden. Remove muffins from pan immediately and
serve warm.
Per serving: cal 161 , fat 4.2 g , sat fat 0.9g , fib 0.4 g , chol 0 mg ,
prot 5.6 g , sod 195 mg , carb 25.8g
Exchanges: 1 1/2 starch, 1 fat
Points: 3