This one is adapted a bit from one Phyllis posted on obesityhelp.com and I used more protein in mine too. This makes a thick batter. You have to sort of smoosh the batter into the bottom of the muffin cup before you add your jelly and top off.
1 cup peanut butter (brand and type are your choice)
1/3 cup Splenda brown sugar
1/3 cup Splenda granulated
1 cup 2% milk
1/2 cup whole wheat flour
1/2 cup (2 scoops) Unjury unflavored
1/2 cup soy flour
1/4 cup almond flour
1 tsp baking soda
1 tsp baking powder
strawberry SF preserves (18 tsp)
Mix peanut butter, both Splendas and the egg. Mix till creamy. Add milk a bit at a time while mixing. In a separate bowl, mix the flours, protein powder, and baking soda and baking powder. Stir to break up any clumps. Add powdered mix to wet mix and mix well. Line muffin tin with paper liners OR spray with non-stick spray. Spoon a heaping tablespoon of batter into each muffin cup. Then, put just a teaspoon of jelly or preserves into each muffin cup. (Note: If you add too much jelly/preserves, it will leak out the side of the muffins.) Finally, top each muffin off with more batter. Bake at 375 till a toothpick inserted in the center comes out clean--about 15 minutes. This recipe makes 18 muffins.
Nutrition info will be 150 cals, 8.5 grams of fat (1.7 sat, 0 trans), 12.9 cholesterol, 94 sodium, 11.8 carbs (1.8 fiber, 5.3 sugars) and 8.6 protein PER muffin.