| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy, Fruits |
|
|
1 |
Servings |
INGREDIENTS
| 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 |
| 2 |
lg |
Eggs |
| 1 |
c |
Buttermilk |
| 1/3 |
c |
Unsalted Toasted Peanuts |
| 1/4 |
c |
Fruit jelly |
INSTRUCTIONS
DRY MIXTURE
MOIST MIXTURE
TOPPING
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.
Posted to recipelu-digest Volume 01 Number 193 by Lee Theis
<theis@geocities.com> on Nov 04, 1997
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