Ingredients:

1¾ cups whole wheat pastry flour

3 tablespoons ground flaxseed meal

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon fine sea salt

¾ cup low-fat milk

2/3 cup smooth peanut butter

½ cup 365 Everyday Value Organic Vanilla Nonfat Yogurt

2 large eggs

¼ cup fruit-sweetened fruit jelly or jam

 

Directions:

Preheat oven to 400° F. Line 12 muffin cups with paper liners. In a large bowl, whisk together flour, flaxseed meal, baking powder, baking soda and salt. In a separate bowl, whisk together milk, peanut butter, yogurt and eggs. Gradually stir peanut butter mixture into flour mixture until just combined. Fill muffin cups half full. Add 1 teaspoon jam into the center of each muffin. Top with remaining batter. Bake 15 minutes or until lightly golden. Let cool in pan 5 minutes, then remove and cool completely on a wire rack.