Peanut Butter and Jelly Muffins

Photo: flickr user YoAmes

Ingredients

Dry ingredients:

2 cups unbleached flour

1 tablespoon baking powder

1/2 teaspoon salt

liquid ingredients:

1 cup pure maple syrup

2/3 cup soft silken tofu

1/2 cup natural peanut butter (smooth)

3 tablespoons dairy-free milk

1 teaspoon vanilla extract

2 tablespoons fruit spread

Preparation

Preheat oven to 350 degrees. Mist 12 muffin cups with nonstick cooking oil spray and set aside.

Sift the ingredients into a large mixing bowl and set aside. Combine the liquid ingredients (not including the fruit spread) in a blender and process until smooth. Pour the liquid ingredients into the dry ingredients and stir until blended (do not overmix).

Put about 1/4 cup of batter in each muffin cup. Top each with 1/2 heaping teaspoon fruit spread. Cover with remaining batter and bake for 20 minutes or until a toothpick inserted into the center of the muffin comes out dry. Remove from heat, let cool for 10 minutes and genty release the muffins.