Peanut Butter and Jelly Muffins

1 Cup Whole Wheat Flour
1/3 Cup Sugar Twin Brown Sugar Substitute
1/4 Cup Splenda Granular
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
2 Eggs
1/2 Cup Fat Free Vanilla Yogurt
3 Tablespoons Reduced Fat Creamy Peanut Butter
2 Tablespoons Unsweetened Applesauce
8 teaspoons Strawberry or Grape Jelly

Preheat oven to 400 degrees. In a large bowl, combine the flour, brown sugar substitute, Splenda, baking powder, baking soda and salt. In a small mixing bowl, beat the eggs, yogurt, peanut butter, and applesauce until smooth; stir into the dry ingredients with a spoon just until moistened. Spray 8 wells of a muffin tin with non-stick cooking spray.
Place 1/8 cup of mixture into each well. Drop 1 teaspoon of Jelly into the middle of each well and top with another 1/8 cup of muffin mix. Place water in the remaining wells of the muffin tin. Bake 14-16 minutes or until golden brown. These are great for breakfast.

Serves: 8
Per Serving: 126 Calories; 2g Fat (14.9% calories from fat); 6g Protein; 22g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 274mg Sodium.  Exchanges: 1/2 Grain (Starch); 1 Lean Meat; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates. WWP: 2 (www.AimeesAdventures.com)