a winner!

As you may know by now ;) I've been experimenting with sugarless recipes for the past several months and have found baking to be the hardest to conquer. BUT, today I tried this muffin recipe from one of my favorite books, Sweet and Sugarfree and they turned out really tasty. Actually, I don't think I would have known these didn't have sugar in them if I hadn't made them myself! The jelly in the middle really infuses throughout the muffin during baking, so if the dough tastes bland when you lick the spatula, don't worry :) The girls loved these, especially the "surprise" part and I had all the ingredients on hand! That's my kind of recipe. Without further ado....

Peanut Butter Surprise Muffins

Ingredients:
1 ripe mashed banana
1/4 cup peanut butter
2 large eggs
1/3 cups vegetable oil (I use canola)
1 cup milk
2 cups unbleached white flour
1 tsp baking powder
1 tsp baking soda
1 cup chopped peanuts (don't leave these out, they provide really yummy texture :)

Filling: Jam, Fruit Butter, or Spread (use store-bought or use a homemade fruit puree)

Instructions:
Beat together in a medium-sized bowl mashed banana, peanut butter, and eggs until well blended and creamy. Add oil and milk and beat. Measure in flour, baking powder, and baking soda. Beat. Stir in chopped peanuts. Oil and flour muffin tins. Fill each 1/3 full of batter. Spoon 1/2 tsp of jam or other filling into the center of each muffin and top with additional batter, filling wells 2/3 full. Bake at 350 degrees for 15 minutes or until browned. Cool. Serves 12.