When life hands you lemons...

It is inevitable that over the course of time one will lose socks to holes, stains, general wear-and-tear, and...the dryer.  I must have an extraordinarily hungry dryer- one that has an appetite for my Pumas, rather than my husband's argyles.  A clean-out of my sock drawer uncovered exactly seven orphans.

  Bah. 

So I decided that when life hands you orphaned socks, shove 'em back in the drawer and go make some peanut butter & jelly muffins.

PB&J Muffins

• 1 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1/4 cup white sugar
• 1/4 cup packed brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups skim milk
• 1/3 cup creamy natural peanut butter
• 1/4 cup egg substitute (I used two whole eggs instead)
• 2 Tablespoons tub spread (I used Brummel and Brown), melted
• 1 teaspoon vanilla extract
• 1/4 cup strawberry jam

-Preheat oven to 400 degrees.
-Spoon flour into dry measuring cups; level with a knife.  Combine flours, sugars, bakin gpowder, and salt in a large bowl; whisk together.  Make a well in the center of the mixture.  Combine milk and next four ingredients (through vanilla); add to flour  mixture, stirring until moist.
-Line muffin pan with liners.  Fill each cup half full with batter.  Spoon 1 teaspoon of jam into each cup.  Spoon remaining batter on top to cover jam.  Bake at 400 degrees for 20 minutes or until muffins spring back at the touch.  Let cool in the pan for five minutes.  Remove from pan and cool. 

Makes 12 muffins.  Per muffin: 140 calories, 23 g carbs, 4 g fat, 4 g protein.  Tastes like a PB&J sandwich, only classier...although "classy" doesn't describe a girl with seven mismatched socks...