PAM® Original No-Stick Cooking Spray
2-1/2 cups Ultragrain® All Purpose Flour
3/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup Peter Pan® Creamy Peanut Butter
3/4 cup fat free milk
1/2 cup Egg Beaters® Original
1/3 cup Pure Wesson® Canola Oil
1 jar (9.5 oz each) strawberry spreadable fruit, or favorite flavor
|% Daily Value|
|Total Fat||13 g||19%|
|Saturated Fat||2 g||8%|
|Dietary Fiber||2 g||9%|
|Vitamin A||118 iu||2%|
Preheat oven to 400°F. Spray 12-cup regular muffin pan with cooking spray. Combine flour, sugar, baking powder and salt in large bowl. Use 2 knives to add the peanut butter, mixing until coarse crumbs are formed. Add milk, Egg Beaters and oil; stir until just moistened.
Spoon batter into muffin cups until half-full, creating a dip in center of each cup. Place 1 tablespoon fruit in the dip. Spoon remaining batter evenly over fruit in each cup.
Bake 20-25 minutes, or until wooden pick inserted into center of muffin comes out clean. Cool 5 minutes in pan, then serve.
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