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Peanut Butter & Jelly Muffins
Ingredients:
• 2 cups flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp egg replacer or 2 Tbsp apple sauce
• 3/4 cup peanut butter
• 3/4 cup frozen apple juice concentrate-thawed
• 1/2 cup rice or soy milk
• 1 Tbsp melted margarine
• strawberry or rasberry jam

Directions:
1) Preheat oven to 350. Grease muffin pan and set aside.
2) In bowl, combine flour, baking powder, and baking soda. Set aside.
3) In seperate bowl, mix egg replacer and peanut butter till smooth. Mix in apple juice concentrate, rice milk, and melted margarine, beat until blended.
4) Combine both bowls. Blend until no more dry spots are visible.
5) Fill muffin cups 1/2 full with batter. Make a small indention in batter in each muffin cup. Place 1/2 Tbsp jam in each indention. Top with remaining batter to cover. Smooth both halves together.
6) Bake until top springs back when lightly pressed, 25-27 min. Cool 5 minutes before serving.
  NOTE: Jam will be hot! Makes 12 muffins.
Peanut Butter & Jelly Muffins
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