1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup firmly packed brown sugar
1/2 cup vanilla low fat yogurt
1 tablespoon vegetable oil
2 tablespoons creamy peanut butter
2 egg whites
vegetable cooking spray
2 tablespoons strawberry jelly or grape jelly

Directions:
Combine first 4 ingredients; make a well in center of mixture. Combine sugar and next 4 ingredients; beat at low speed of an electric mixer until blended. Add to dry ingredients; stir just until moistened.

Spoon batter into 24 miniature muffin cups coated with cooking spray, filling half full. Top each with 1/4 teaspoon jelly, and top with remaining batter.

Bake at 400°F for 12 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately; let cool on a wire rack.

Yield: 2 dozen muffins.

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