Pb & J Muffins

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 cup whole wheat flour
• 1 1/2 cups unbleached all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup natural creamy peanut butter
• 3/4 cup 1% low-fat milk
• 1/2-3/4 cup honey
• 1/2 cup finely grated carrot
• 1/2 cup finely grated zucchini
• 2 eggs, beaten
• 1/4 cup canola oil
• 1/4 cup all-fruit strawberry preserves or 1/4 cup raspberry preserves

Recipe

• 1 preheat oven to 400º.
• 2 spray paper muffin cups with nonstick cooking spray.
• 3 in a large bowl, combine flours, baking powder, baking soda, and salt.
• 4 with two knives or a pastry blender, cut in peanut butter until coarse crumbs form and mixture is no longer powdery.
• 5 add milk, honey, carrot, zucchini, eggs, and oil; stir until well moistened.
• 6 spoon about 2 tablespoons batter into each muffin cup.
• 7 top each with about 1 teaspoon fruit preserves.
• 8 cover with remaining batter.
• 9 bake 15–20 minutes, until toothpick inserted in center comes out clean.