Peanut Butter and Jelly Muffins

I've mentioned so many times before how much we love muffins. I make them once or twice a week for a quick and easy breakfast. These peanut butter and jelly muffins might be one of my all time favorites! And, they are healthy to boot.
Other muffin recipes on this blog include:
fudge swirl peanut butter muffins
pumpkin streusel muffins
Amish pumpkin muffins (cupcakes?)
strawberry muffins
blueberry muffins
blueberry muffins 2
apple pie muffins
corn muffins
monkey muffins
banana bread muffins

adapted from deceptively delicious
1/2 c peanut butter
1/2 c carrot puree (I used pumpkin)
1/2 c brown sugar
2 Tbl margarine
1/2 c plain yogurt
1 egg white
1 c flour (minus 2Tbl if using whole wheat)
1 tsp baking powder
1tsp baking soda
1/2 tsp salt
1/2 c all fruit spread (I used Polaner strawberry)

Preheat oven to 350* Line muffin tin or coat with spray.
Beat peanut butter, carrot (or pumpkin), sugar, and margarine with wooden spoon. Stir in yogurt and egg white.
Add flour, baking powder, baking soda, and salt. Stir until just combined, but don't overmix. There may be some lumps.
Divide batter into muffin cups and drop a spoonful of preserves on top of each.
Bake until tops of muffins are lightly browned and toothpick comes out clean (20-25minutes)

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