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!
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"
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.
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.
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.