When I was at the flea market on Sunday I found a cook book called "Deceptively Delicious" by Jessica Seinfeld (yup, Jerry's wife). The recipes all have a hidden ingredient of some kind of veggie puree. This one has carrot puree. Just steam some carrots and stick them in the food processor with some water until they are pureed. Since I do this for Sophie's food anyway, it's kinda convenient. I made these as a special breakfast treat. Enjoy!!
non stick cooking spray
1/2 cup peanut butter (creamy)
1/2 cup carrot puree
1/2 cup packed light or dark brown sugar
2 tablespoons trans-fat free soft tub margarine spread (yeah, I don't buy this stuff. I used about a tablespoon of slightly melted butter and they were fine)
1/2 cup nonfat plain yogurt (I used a tad more to make up for the lack of margarine)
1 large egg white ( I accidentally dropped the yolk in there and it came out fine)
1 cup all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup low sugar strawberry, blueberry, or grape preserves (I used raspberry. This is perfect for cleaning out the fridge and using those jellies that you have no clue how long they have been in there for. They are getting cooked, right, so that will kill anything>LOL)
Preheat oven to 350. 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 over mix- 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 in the center, 20-25 min. Cool on wire rack.
Store in an air tight container for up to 2 days, or wrap individually and freeze for up to a month.