Ingredients

• 2 cups low-protein baking mix

• 1 cup peanut butter replacement

• 1/2 cup water

• 1/2 cup (1 stick) butter, softened

• 1/4 cup granulated white sugar

• 1 tsp vanilla

• 1/2 tsp cinnamon

• 6 tbsp grape jelly

Instructions

1. Preheat oven to 350° F.

2. Blend all ingredients, except for the jelly, together with a wire whisk. Line a 6-cup muffin pan with paper muffin cups and divide batter among the 6 cups.

3. Bake for approximately 20 minutes or until golden brown.

4. Remove from oven and allow to cool in the pan for about 15 minutes.

5. Fill a piping bag with jelly. Stick the tip halfway into the muffin and squeeze out 1 tbsp portion of jelly into each muffin.