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2 c Flour (8 oz) 1 1/3 c Milk (11 fl oz)
1/3 c Packed brown sugar (2 oz) 1/4 c Chopped peanuts (2 oz)
1 tb Baking powder 1 Egg
1/2 ts Salt 1/4 c Melted butter
2/3 c Smooth peanut butter (6 oz)
16 servings
Preheat oven to 400 deg f. Butter standard muffin cups. In a large bowl
stir and toss together flour, sugar, baking powder, and salt. Set aside.
In a mixer bowl, beat the peanut butter a few seconds until smooth. Add 2
tbsp milk and beat until smooth, add remaining milk and stir well. Add egg
and melted butter. Stir until blended. Add Milk mixture to dry mixture and
stir only until all flour is wetted. Batter should be lumpy. Spoon batter
into muffin cups, filling each 3/4 full. Bake until toothpick inserted in
middle comes out clean, about 15 minutes. Cool muffins in tins for 5
minutes, then remove to wire rack to cool completely. Makes about 16
muffins.
1/3 c Packed brown sugar (2 oz) 1/4 c Chopped peanuts (2 oz)
1 tb Baking powder 1 Egg
1/2 ts Salt 1/4 c Melted butter
2/3 c Smooth peanut butter (6 oz)
16 servings
Preheat oven to 400 deg f. Butter standard muffin cups. In a large bowl
stir and toss together flour, sugar, baking powder, and salt. Set aside.
In a mixer bowl, beat the peanut butter a few seconds until smooth. Add 2
tbsp milk and beat until smooth, add remaining milk and stir well. Add egg
and melted butter. Stir until blended. Add Milk mixture to dry mixture and
stir only until all flour is wetted. Batter should be lumpy. Spoon batter
into muffin cups, filling each 3/4 full. Bake until toothpick inserted in
middle comes out clean, about 15 minutes. Cool muffins in tins for 5
minutes, then remove to wire rack to cool completely. Makes about 16
muffins.