Title: Peanut Butter Muffins #2 **
Categories: Muffins
Yield: 12 Servings
| 1/4 | c | Shortening |
| 1/4 | c | Creamy peanut butter |
| 1/2 | c | Sugar |
| 1 | | Egg |
| 1 1/2 | c | Flour |
| 2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1/2 | c | Milk |
| | | Grape jelly (opt) |
Combine shortening and peanut butter in medium mixing bowl, stirring well.
Gradually add sugar, beating until light and fluffy. Add egg, and beat
until well blended. Combine flour, baking powder, and salt; add to creamed
mix alternately with milk, beginning and ending with flour mix. Stir well
after each addition. Spoon batter into greaded muffin pans, filling 2/3
full. Bake at 350~ for 20 minutes or until light brown. Cool slightly in
pans; remove from pans and serve warm, with grape jelly if desired.