What you’ll need:

PAM Original No-Stick Cooking Spray

2-1/2 cups Eagle Mills All-Purpose Unbleached Flour with Ultragrain

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

How to:

1. 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.
2. 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.
3. 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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