Shelly's Peanut Butter & Jelly Mini Muffins
3/4 cup Spelt Flour
1/2 cup Vanilla Protein Powder
1 teaspoon Baking Powder
3 Tablespoons PB2 Powdered Peanut Butter, dry
dash of Salt
2 Eggs, beaten
1 Tablespoon Canola Oil
1/4 cup Sugar Free Torani Syrup (I used SF Vanilla)
1/2 teaspoon Vanilla Extract
1/4 cup Peanut Butter (I used Creamy Jif)
1/4 cup Milk
Sugar Free or No Sugar Added Jelly/Jam
Optional topping:
2 Tablespoons Peanuts, chopped
Preheat oven to 350. Spray mini muffin tin with Pam and set aside. Mix all ingredients (except topping and SF Jelly) together till combined. Fill muffin tins 1/2 full with batter. Spoon a little dollop of Sugar Free Strawberry (or Grape) Jelly in middle of each muffin.
Cover with more muffin batter. If desired sprinkle chopped peanuts on top of each muffin. I did 1/2 the batch so 1/2 was "crunchy" (my fav) and 1/2 was "smooth."
Bake at 350 for 12 minutes. 
Allow to cool in the pan for 3 minutes. Transfer to wire cooling rack to cool completely. Store in a sealed container to keep them soft and moist. Makes 24. If you can afford the fat grams that day I served the muffins with a smear of Strawberry Butter...
Shelly's Strawberry Butter
2 Tablespoons Butter, softened
1 Tablespoon Sugar Free Torani Syrup (I used SF Vanilla)
1/4 cup Sugar Free or No Sugar Added Jelly/Jam (I used Smucker's Strawberry Simply Fruit)
Whiz in a mini food processor till well combined. Makes plenty. Enough for a little smear on all the muffins. Refrigerate any unused portions.
It's Peanut Butter & Jelly time.
