INGREDIENTS

INSTRUCTIONS

Makes about 2 dozen muffins
Preheat oven to 400 degrees. Spray regular-size muffin pans with nonstick
cooking spray. In a medium bowl, stir together the flour, salt, baking
powder, baking soda, coconut and pecans. Set aside.
Using an electric mixer, beat the butter and peanut butter until light and
fluffy. Add the brown sugar and continue beating until well-combined. Add
the eggs, one at a time, scraping the sides of the bowl after each
addition. Stir in the bananas and Amaretto.
Gently stir the flour mixture into the peanut butter mixture just until
blended.
Fill the prepared muffin pans two-thirds full. Bake for 20 minutes or until
a toothpick inserted in the center of a muffin comes out clean. Remove from
oven. Let muffins cool in pan about 5 minutes before removing to wire rack.
Q: Along with other wonderful breads, we were served a delicious Peanut
Butter Muffin at Keefer's Old Town Cafe in Bandon, Oregon. Could you get
the recipe for these muffins? -- Dick and Dottie Miller, Corvallis
A: Owners Elizabeth and Keefer French say that Keefer's Old Town Cafe
serves an eclectic Hawaiian-based cuisine emphasizing Hawaiian and local
seafood. Keefer's is open for lunch and dinner Wednesday through Sunday
until summer, when it's open seven days a week. French says the bakers vary
their muffin recipe regularly. They hope this recipe is close to the Peanut
Butter Muffin you enjoyed.
April 20, 1999 Oregonian - FoodDay section.
Recipe by: Keefer's Old Town Cafe, Bandon Oregon (on Oregon coast)
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