Peanut butter and jelly muffins

Ingred:
1/2 cup natural PB- creamy
1/2 cup carrot puree
1/2 cup firmly packed light or dk brown sugar
2 tbl soft tub margaine spread
1/2 cup nonfat plain yogurt
1 large white egg
1 cup flour
1 tsp baking powder
1 tsp baking soda
1/2tsp salt
1/2 cup low sugar- strawberry, blueberry or grape preserve

Directions:

• preheat oven at 320 coat 12 cup miffin pan with spray or with cupcake liners
• in lrg bowl beat PB, carrot puree, sugar, margarine with wooden spoon, until well combined. stir in yogurt and egg white
• add flour, baking powder, baking soda, and salt. stir in until just combined but do not overmix. There should be some lumps in the batter.
• divide the batter among the muffin cups and drop a spoon full of preserve on top of each.
  
• bake until tops of muffins are lightly browned. about 20-25 minutes

(Jessica Seinfeld- Deceptively Delicious)