Peanut Butter Muffins
I tried this one just last night. I found it in a Kraft Canada What’s Cooking magazine. It’s pretty simple and straight forward. I did modify the original recipe slightly but it still turned out pretty wicked. If done properly they come out ultra fluffy and moist. Awesome with a big cup of cold milk or a hot cup of joe.
1/4 cup brown sugar (packed)
Heat oven to 375ºF.
Mix flours, sugar, baking powder and salt in large bowl. Cut in peanut butter and margarine with a pastry cutter (or 2 knives) until mixture resembles coarse bread crumbs. Add milk and eggs; stir just until dry ingredients are moistened. (Batter will still be lumpy.)
Spoon into 12 paper-lined muffin cups or greased muffin tin.
Bake 15 to 18 min. or until toothpick inserted in centres comes out clean. Cool in pan 5 min. Remove to wire rack and cool completely.
Alt: When adding the batter, spoon in till half full then add a dollop of jam (your choice) then cover with more batter. Makes for a nice peanut butter & jelly surprise treat.