Peanut Butter and Jelly Muffins (with carrot)

1/2 cup peanut butter
1/2 cup carrot puree
1/2 cup brown sugar
2 Tbsp margarine (or butter)
1/2 cup plain yogurt (or sour cream)
1 large egg white (or 1 egg)
1 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup fruit jam or jelly

Directions: Preheat the ovento 350 degrees. Coat a 12-cup muffin tin with cooking spray or line with paper baking cups.

In a large bowl, beat the peanut butter, carrot puree, sugar, and margarine with a wooden spoon until well combined. Stir in the yogurt and egg white.

Add the flour, baking powder, baking soda, and salt. Stir until just combined, but do not overmix - there should be some lumps in the batter.

Divide the batter among the muffin cups and drop a spoonful of preserves on top of each.

Bake until the tops of the muffins are lightly browned and a toothpick comes out clean when inserted into the center, 20-25 minutes. Turn the muffins out onto a rack to cool.

Store in an airtight container at room temperature for up to 2 days, or wrap individually and freeze for up to 1 month.

Notes: I didn't have yogurt, so I used sour cream and it worked out great. The recipe calls for creamy peanut butter, but I used crunchy and I liked the nuts in the muffin. If you are doing mini muffins, only bake for 12-15 minutes. When spooning the jam on top of the muffin mix, swirl it into the batter just a little bit otherwise it tends to slide of the top of the muffin as they bake (as you can see in my picture). Also, this recipe is from Deceptively Delicious.