Peanut Butter and Jelly Muffins (with carrot puree)

Recipe from Ambition's Kitchen @ (via Deceptively Delicious by Jessica Seinfeld)

1/2 C. creamy peanut butter (preferably natural)

1/2 C. carrot puree (or baby food carrots)

1/2 C. packed brown sugar

2 Tbsp. trans-fat free soft tub margarine spread

1/2 C. nonfat plain yogurt (I used nonfat sour cream)

1 large egg white

1 C. all purpose flour (I used 1/2 C. wheat 1/2 C. all purpose)

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/2 C. low-sugar strawberry preserves

1.  Preheat oven to 350 F. Coat a 12 cup muffin tin with cooking spray or line with paper cups.

2.  In large bowl, beat the peanut butter, carrot puree, sugar, and margarine with wooden spoon until well blended. Stir in yogurt and egg white.

3.  Add the flour, baking powder, baking soda, and salt. Stir until just combined, but don't overmix - there should be some lumps remaining.

4.  Divide batter among the muffin cups and drop a spoonful of preserves on top of each. (or spoon a little of the mixture on bottom, top with preserves, and top with more mixture)

5.  Bake until the tops of the muffins are lighly browned and toothpick inserted in center comes out clean, 20-25 minutes (or 10-12 minutes for mini's). Turn the muffins onto a wire rack to cool.