Top each muffin with about 1/4 teaspoon peanut butter and 1/2
teaspoon jam and swirl with a toothpick being careful not to get too close to the edge.
I top each muffin with about 1/4 teaspoon peanut butter and 1/2
teaspoon jam.
Fill each indentation with 1/4
teaspoon jam.
Top each with 1
teaspoon jam.
4 ounces vegetable or fruit juice 1 slice whole wheat toast with extra-virgin olive oil 1
teaspoon jam 1/2 cup plain low - fat yogurt 1/2 cup blueberries 8 ounces water Coffee or tea