Tuesday, March 17, 2009
More on the muffins
Peanut Butter Muffins
2 cup all-purpose flour
1/3 cup firmly packed brown sugar
1 Tbsp baking powder
1/2 tsp salt
2/3 cup smooth peanut butter (I use Trader Joe's all-natural peanut butter)
1 1/3 cups mik
1/4 cup unsalted butter, melted, plus extra for greasing
1/2 cup chopped, roasted peanuts (salted or unsalted)
Preheat the oven to 400 degrees F. Greaste muffin pans to make 16 muffins.
In a bowl, stir together the flour, brown sugar, baking powder, and salt. Set aside. In another bowl, beat the peanut butter and a few spoonfuls of the milk until smooth then beat in the remaining milk. Beat in the melted butter and eggs. Stir in the peanuts. Add to the combined dry ingredients and stir until just blended.
Spoon the batter into the prepared muffin pans, filling each cup about three-fourths full. Bake until a toothpick inserted in the center of a muffin comes out clean, about 15 minutes. Let cool in the pans for 3 - 5 minutes, then remove.
**These are great with fresh butter, honey butter, and jams of all kind.