Title: Peanut Butter & Jelly Muffin
Categories: Muffins Pickell
Yield: 12 Muffins

DRY MIXTURE
2	c	Flour, all-purpose
1/2	c	Sugar, granulated
2 1/2	ts	Baking powder
1/2	ts	Salt
1/2	c	Peanut butter, chunky
2	tb	Butter
MOIST MIXTURE
2	lg	Eggs
1	c	Buttermilk
TOPPING
1/3	c	Unsalted Toasted Peanuts
1/4	c	Fruit jelly

Preheat oven to 400F and prepare 12 muffin cups. Sift first 4 ingredients of dry mixture together. With a pastry blender cut peanut butter and butter into dry mixture until mixture resembles coarse crumbs. In a medium bowl beat eggs lightly and stir in buttermilk. Add egg milk-mixture to coarse crumbs mixture and stir just until ingredients are blended. Fill 12 prepared muffin cups 2/3 full. Bake 20-25 minutes in preheated oven. While muffins are cooking melt the jelly and finely chop the peanuts. As soon as muffins are removed from the oven brush the tops with melted jelly and dip the tops into the chopped peanuts.

HINT: We suggest using the jelly that is your family's sandwich favorite. These muffins make a great hit at children's parties.

Source: Magnificent Muffins Cookbook Date: Sat, 19 Oct 1996 05:29:38 -0600

previous

next