Sugar Free Peanut Butter and Jelly Muffins

While I often adjust my recipes slightly to make them a little healthier for our family, I'm still somewhat of a wimp when it comes to going totally sugar or fat free. I found this recipe for Peanut Butter and Jelly Muffins in one of my Light and Tasty magazines and decided that they looked good enough to try--even without any added sugar! The kids thought they were the coolest thing ever with the jelly filling inside and ate them up without hesitation. I thought they were okay and just a tad bland without sugar, but since the kids liked them so much I will definitely make them again.

The ingredients:

2 cups flour

2 tsp. baking powder

3/4 tsp. baking soda

1/4 tsp. salt

2 eggs

3/4 cup apple juice concentrate

1/2 cup reduced-fat chunky peanut butter

1/4 cup fat-free milk

3 Tbs. butter, melted

1/3 cup 100% strawberry spreadable fruit

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 nonstick cooking spray. Spoon half 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. Makes 1 dozen muffins.

Enjoy!