Pb And J Muffins With Berry Compound Butter

• FOR THE COMPOUND BUTTER:
• 1 stick Butter, At Room Temperature
• 1 Tablespoon Berry Preserves
• FOR THE MUFFINS:
• 1/3 cups Peanuts
• 1 teaspoon Honey
• 1 Tablespoon Brown Sugar
• 2 cups All-purpose Flour
• 1/4 cups Brown Sugar
• 2 Tablespoons Baking Powder
• 1/2 teaspoons Salt
• 1/2 cups Creamy Peanut Putter
• 1 cup Buttermilk
• 1 Egg, Lightly Beaten
• 3 Tablespoons Melted Butter
• 1/4 cups Jam

1. Preheat the oven to 350u0b0F. Spray a 12-cup muffin tin with cooking spray or line with paper muffin cups.
2. First make the compound butter. Mix together the room temperature butter and your favorite berry preserves. Refrigerate.
3. In a food processor, pulse peanuts, honey, and brown sugar a few times until they are chopped.
4. Combine the flour, sugar, baking powder, and salt. With electric beaters, mix in the peanut butter until the mixture resembles coarse crumbs. Add the buttermilk, egg, and melted butter and beat until combined. Gently mix in jam with a spoon.
5. Spoon mix into the muffin pan and top with the chopped peanuts. Bake until the muffins are light golden, 15 to 20 minutes. Transfer them to a wire rack to cool. Serve warm or allow to cool completely. Spread on compound butter.

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Taken from tastykitchen.com/recipes/breads/pb-and-j-muffins-with-berry-compound-butter/ (may not work)