Basic Peanut Butter Muffins

2 cups flour

1 Tablespoon baking powder

1/3 cups sugar

1 teaspoon salt

2 large eggs

1/4 cups peanut butter

2/3 cups milk

1/2 cups water

2 Tablespoons butter, melted

Sift together flour, baking powder, salt and sugar. Beat eggs;

add peanut butter, milk, water and butter; beat well. Add peanut

butter mixture to four mixture, beating only until blended. Grease

muffin tins and fill 2/3 full. Bake in a 400 degree oven for about

20 minutes.


Serve with peanut butter and grape jelly - the kids really like this!






Whole Grain Peanut Butter Muffins


2 cup whole wheat pastry flour

1 Tablespoon baking powder

1/2 teaspoon salt

1/4 cup crunchy peanut butter

1/4 cup vegetable oil

1 1/2 cup milk or water

4 Tablespoons molasses or honey

Stir flour, baking powder, and salt together. Cut in peanut butter

and oil with fork or pastry blender until the mixture is like small

grains. Add the milk and molasses; stir just until well mixed, but

do not beat. Fill oiled muffin tins or muffin cups 2/3 full.

Bake 12 to 15 minutes at 350 F. Yields 12 muffins.

Source: Arrowhead Mills "Whole Grain Muffins"





Peanut Butter Muffins with P&J Topping


2 cups all-purpose flour

1/2 cup sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup chunky peanut butter

2 Tablespoons melted butter

2 large eggs, beaten

3/4 cup milk

1/4 cup currant jelly, melted

1/2 cup peanuts, finely chopped


Sift together the flour, sugar, baking powder, and salt. Cut in peanut

butter and butter until mixture resembles coarse meal. Add beaten eggs

and milk; stir just until dry ingredients are moistened. Grease 2-inch

muffin pans or line with paper baking cups. Fill about 2/3 full with

the batter. Bake at 400 for 15 to 16 minutes, or until done. Have

ready the melted jelly and chopped peanuts. Immediately brush tops of

muffins with melted jelly and dip tops into the chopped peanuts.


Makes about 18 to 20 peanut butter muffins.




Filled Peanut Butter Muffins


Use your favorite preserves for the filling in these muffins


1 3/4 cup all-purpose flour, sifted

2 1/2 teaspoons baking powder

2 Tablespoons sugar

3/4 teaspoons salt

2 Tablespoons wheat germ

1/4 cup shortening

1/4 cup peanut butter

1 large egg, well beaten

3/4 cup milk

apricot or other preserves


Sift flour, baking powder, sugar and salt into a mixing bowl; add

wheat germ. Cut in shortening and peanut butter. In a separate bowl,

beat egg with milk; add all at once to the first mixture. Stir just

until moistened. Spoon batter into greased large muffin pans, filling

about 2/3 full. Spoon about 1/2 to 1 teaspoon of preserves into the

center of each. Bake at 400 for about 25 minutes, or until done.


Makes about 10 muffins.


Fudge Filled Peanut Butter Muffins


1/3 cup semisweet chocolate chips

1 Tablespoon unsalted butter or margarine

1 2/3 cups flour

1/2 cup light brown sugar, firmly packed

1/4 teaspoon salt

1 Tablespoon baking powder

3/4 cup milk

1/2 cup peanut butter

1/3 cup oil

1 large egg, lightly beaten

1 1/2 teaspoon vanilla extract

1/2 cup salted peanuts without skins, chopped (optional)


Preheat oven to 400 degrees F; prepare pans.

In a small saucepan (or microwave) heat chocolate chips and butter

until melted, stirring constantly; remove from heat and reserve.

In a bowl stir together flour, sugar, baking powder and salt. In an

other bowl stir together milk, peanut butter, oil, egg and vanilla

extract. Add dry mix to wet mix until just combined. Spoon half of

batter into pans. Divide chocolate mixture among muffins, a scant

teaspoon per pan; do not let filling touch sides of pan. Spoon

remaining batter over filling. Sprinkle tops of muffins with chopped

peanuts if desired. Bake for 20-25 minutes or until lightly browned.

Makes 9 muffins.