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| Peanut Butter Muffins #1 | | | | | | | | | | | | | | | | | | | | 2 eggs | | | | 1/3 cup sugar | | | | | | | 1 cup milk | | | 1/4 cup peanut butter | | | | | | 2 cup buttermilk baking mix | | 3 tbsp jam | | | | | | | | | | | | | | | | | | In a large mixing bowl, beat eggs, sugar, milk and peanut butter until smooth. Stir in baking mix. Fill | | greased or paper-lined muffin cups two-thirds full. Top each with 1/2 teaspoon jam. Bake at 375'F for | | 15-20 min or until muffins test done. Cool in pan 10 min before removing to a wire rack Yield: 12 muffins | |
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| Peanut Butter Muffins #2 | | | | | | | | | | | | | | | | | | | | 1/4 cup butter | | | 2 cup flour | | | | | | | 1 tsp baking powder | | 1 tsp baking soda | | | | | | | 1/4 cup sugar | | | 1/2 cup brown sugar | | | | | | 1/2 tsp salt | | | 2 eggs, beaten | | | | | | | 1 cup buttermilk | | | 2/3 cup chunky peanut butter | | | | | 2 tsp vanilla | | | | | | | | | | | | | | | | | | | | | | Preheat oven to 350 degrees. Grease muffin tins. Melt butter and let cool. Mix dry ingredients in a | | medium bowl. In another medium bowl, whisk the eggs, buttermilk, peanut butter, vanilla & melted | | butter. Make a well in the middle of the dry ingredients and mix with a few strokes | | as possible. Don't over mix. Spoon the batter into the muffin tins. Bake for 10 minutes. Makes 10 muffins. | |
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