1 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1/2 c. firmly packed brown sugar
1/2 c. vanilla low-fat yogurt
1 tbsp. vegetable oil
2 tbsp. creamy peanut butter
2 egg whites
vegetable cooking spray
2 tbsp. strawberry or grape jelly

Combine first 4 ingredients; make a well in center of mixture. Combine sugar and next 4 ingredients; beat at low speed with 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 and let cool on a wire rack.

Yield: 2 dozen muffins.

Serving Size: 2 muffins. Cal-121, CHO-10, Pro-2.9, Fat-3.2.