In celebrating the fact that I can still eat peanut butter for a few more days, I decided to make some delicious peanut butter muffins this weekend. My husband's comments when eating one were 'whoa... peanut butter'. So only make them if you really like peanut butter. I clearly love them.
1 C smooth peanut butter
1/4 C oil
1/2 C firmly packed brown sugar
1 C milk
1 C flour
1 tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tbsp. strawberry jam
2 tbsp. smooth peanut butter
1. Preheat the oven to 400 degrees Farenheit. Beat egg, 1 C peanut butter and the oil in a large bowl with a wire whisk until well blended. Add sugar; mix well. Gradually add milk, mixing well after each addition. Mix in flour, baking powder, baking soda and salt. Add to peanut butter mixture; stir just until moistened.
2. Spoon just enough batter into each of 12 paper-lined muffin cups to cover bottom of cup. Spoon 1/2 tsp. each of the jam and remaining 2 tbsp. peanut butter over batter in cups. Cover evenly with remaining batter.
3. Bake 15 minutes or until lightly browned. Cool in pan for 5 minutes. Remove to wire rack; cool completely.
Makes 12 muffins.