Wednesday, 26 June 2013

Peanut Butter Muffins

You can use smooth or crunchy peanut butter, whichever you prefer. These were made with crunchy peanut butter. Good cut in half and spread with jam, too.

Peanut Butter Muffins

1 1/2 cups    all purpose flour
1/2 cup         white sugar
2 teaspoons   baking powder
1/2 teaspoon  salt
1/2 cup          peanut butter
1/4 cup          butter or margarine
1 cup             milk
2                   eggs, beaten

In a medium sized bowl, mix the dry ingredients. Cut in the peanut butter and butter until the mixture is crumbly. (I use two knives to cut, you don't need a special tool.)

Add the milk and beaten eggs and stir together until moist.

Grease the muffin tin and fill the cups with the batter.

Bake in a 375F oven for 15-20 minutes.

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