Ingredients
2 cups all-purpose flour2 teaspoons baking powder3/4 teaspoon baking soda1/4 teaspoon salt2 large eggs3/4 cup thawed apple juice concentrate1/2 cup reduced-fat chunky peanut butter1/4 cup fat-free milk3 tablespoons butter, melted1/3 cup strawberry spreadable fruit
Preparation
In a large bowl, combine the flour, baking powder, baking soda and salt. Combine the eggs, apple juice concentrate, peanut butter, milk and butter; stir into dry ingredients just until moistened.
Coat 12 muffin cups with cooking spray. Spoon half of the batter into cups. Spoon about 1-1/4 teaspoons spreadable fruit into the center of each; top with remaining batter.
Bake at 350° for 15-20 minutes or until a toothpick inserted into muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
