Here's the recipe for the muffins we had the other day. Take my word for it-they are moist, have perfect texture and taste delicious! Hubby agrees. Serve them with some strawberry jam and it's like eating pb&j sandwich for breakfast. How I do enjoy a good pb&j!
Peanut Butter Muffins
2 cups Flour
1/2 cup Sugar
1 Tablespoon Baking Powder
1/2 teaspoon Salt
1/2 cup Peanut Butter (I used crunchy)
3 Tablespoons cold Butter or Margarine, divided
1 cup Milk
Combine flour, sugar, baking powder and salt. Cut in peanut butter and 2 tablespoons butter until the mixture resembles coarse crumbs. Beat the eggs and milk; stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full.
Bake at 400 degrees for 15-17 minutes or until muffins test done.
Melt remaining butter; brush over tops of muffins. Sprinkle with cinnamon-sugar. Cool for 10 minutes; remove to a wire rack.
Serve with jelly if desired.
Yield: 1 dozen