Source: dLife

Crunchy and moist peanut butter and peach muffins.

Servings

1.5 cup white all purpose flour
2 tsp low sodium baking powder
0.5 tsp salt
0.25 cup packed light brown sugar
0.67 cup fat free milk
0.5 cup Peanut Butter, super chunk, reduced fat
0.5 cup liquid egg substitute
1 cooking spray, for baking
6 tbsp Fruit Spread, peach, 100% fruit
2 oz dried peaches , finely chopped

1 Preheat the oven to 375 degrees F. Line a muffin pan with paper muffin cups and spray with the cooking spray.
2 Mix together the flour, baking powder, salt, and brown sugar in a bowl. Form a hole in the middle.
3 Place the milk, peanut butter, and egg substitute in a blender and pulse until well blended. Combine with the flour mixture. Add the peaches and stir gently.
4 Pour the mixture into the muffin cups, filling them half full. Make sure the mixture spreads up the side of each cup.
5 Put 1 1/2 teaspoons of the fruit spread in the middle of each filled muffin cup then spoon just enough of the remaining mixture on top of the fruit spread to fill the cups 3/4 full.
6 Bake for approximately 18 to 20 minutes. Take the muffins out of the oven and remove from the pan instantly.