Peanut Butter Muffins

• 2 c. (8 oz./250 g) all-purpose (plain) flour
• 1/3 c. (2 oz./600 g) firmly packed brown sugar
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 2/3 c. (6 oz./185 g) smooth peanut butter
• 1 1/3 c. (11 fluid oz./330 ml) milk
• 1/4 c. (2 oz./60 g) chopped roasted peanuts, salted or unsalted

1. Preheat an oven to 400u0b0 (200u0b0C).
2. Butter standard muffin tins. In a large bowl, stir and toss together the flour, brown sugar, baking powder and salt.
3. Set aside.
4. In a medium bowl beat the peanut butter briefly until smooth, then beat in a few spoonfuls of the milk.
5. Beat in the remaining milk then beat in the melted butter and eggs.
6. Stir in the peanuts.
7. Add to the combined dry ingredients and stir just until blended.
8. Spoon into the prepared muffin tins, filling each cup about three quarters full.
9. Bake until a toothpick inserted in the center of a muffin comes out clean, about 15 minutes.
10. Cool in the tins for 5 minutes, then remove.
11. Makes about 16 standard muffins.

flour, brown sugar, baking powder, salt, smooth peanut butter, fluid, peanuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=700059 (may not work)