Ingredients
1 cup all-purpose flour1/3 cup packed brown sugar1 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt2 eggs1/2 cup vanilla yogurt3 tablespoons creamy peanut butter2 tablespoons canola oil3 tablespoons strawberry or grape jelly
Preparation
In a large bowl, combine the flour, brown sugar, baking powder, baking soda and salt. In a small bowl, beat the eggs, yogurt, peanut butter and oil on low speed until smooth; stir into the dry ingredients just until moistened.
Fill greased or paper-lined miniature muffin cups half full. Top each with 1/4 teaspoon jelly and remaining batter.
Bake at 400° for 10-12 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
