Bacon-Peanut Butter Cornbread Muffins

• 6 tablespoons softened butter, divided
• 1/2 cup dry roasted peanuts, chopped
• 1 package (2.10 ounces) ready-to-serve fully cooked bacon, finely chopped, divided
• 1 tablespoon light brown sugar
• 1 package (8-1/2 ounces) corn bread/muffin mix
• 1/2 cup buttermilk
• 2 large eggs, room temperature
• 1/4 cup creamy peanut butter
• 2/3 cup peanut butter chips
• Caramel ice cream topping, optional

1. Preheat oven to 375u0b0. Grease six 6-oz. ramekins or jumbo muffin cups with 2 tablespoons butter. For topping, in a small bowl combine 2 tablespoons butter, peanuts, 3 tablespoons bacon and brown sugar; set aside.
2. In a large bowl, beat muffin mix, buttermilk and eggs. Microwave peanut butter and remaining 2 tablespoons butter until melted; stir into batter. Fold in peanut butter chips and remaining 2/3 cup bacon. Pour into prepared ramekins; sprinkle with topping.
3. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 5 minutes before removing from ramekins to a wire rack. Serve warm. If desired, drizzle with caramel ice cream topping.

butter, peanuts, ready, light brown sugar, corn bread, buttermilk, eggs, peanut butter, peanut butter, caramel ice cream topping

Taken from www.tasteofhome.com/recipes/bacon-peanut-butter-cornbread-muffins/ (may not work)