Getting Healthy from the Inside Out

PB&J Muffins

  • 1/2 cup smoothe peanut butter
  • 1/2 cup carrot puree
  • 1/2 cup packed brown sugar
  • 2 tbsp butter
  • 1/2 cup non fat plain yogurt
  • 1 large egg white
  • 1 cup whole grain flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup low sugar preserves (fruit of choice)

1 Preheat the oven to 350′F. Coat 12 muffin tins with non-stick spray or line with paper baking cups

2 in a large bowl, combine all the wet ingredients together (except the preserves) and mix thoroughly.

3 Add the dry ingredients and mix until just wet- do not over mix.

4 Divide into prepared muffin tins and bake until the tops are lightly browned and a toothpick comes out clean when inserted into the center- about 20 to 25 minutes. Cool on wire rack.

VERDICT:

Very delicious. Can taste the peanut butter quite a bit. You’d never know there was carrot in here! Pretty much replaces having a slice of toast with peanut butter and jam for breakfast!

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