1/2 Cup Natural Sunflower Butter (you can use peanut butter)
1/2 Cup Carrot puree
1/2 Cup Firmly Packed Light Brown Sugar
2 Tablespoons of butter
1/2 Cup Plain Yogurt
1 Large Egg White
1 Cup Self Rising Flour
About 1/2 Cup Jelly ( you just scoop it on top, so I didn't measure, I just put some in a bowl)
Preheat oven to 350. Coat a 12 cup muffin pan with Crisco, or line with papers. In large bowl combine Sunflower Butter, Carrot puree, Butter, mix until well combined. Add egg white and yogurt, mix well. Then add Flour, stir until just combined, don't over mix. Put batter into muffin pan, put a spoonful of jelly/preserves on top of each muffin. Bake for 30-40 min.
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