Post by Baking_Bud on Dec 29, 2002 20:32:41 GMT -6
Crunchy Peanut Butter Muffins
2 Cups All-purpose Flour
4 Teaspoons Baking Powder
2 Teaspoons Cinnamon
1/4 Teaspoon Salt
1/4 Cup Peanut Butter (crunchy or Smooth)
1/4 Cup Peanut Oil
3/4 Cup Light Brown Sugar
1 Very Ripe Banana
Topping:
1/2 Teaspoon Cinnamon
1/4 Cup Light Brown Sugar
2 Tablespoons Butter
1 Cup Unsalted Roasted Peanuts, Chopped
Directions: Preheat the oven to 400 degrees. Stir the flour with the baking powder, cinnamon, and salt until blended. Beat the peanut butter with the oil, sugar and banana. Beat in milk and egg until smooth. Pour mixture into the center of the dry ingredients and stir until just moistened. Line muffin tins with paper liners. Fill the cups two-thirds full with batter.
Topping: Stir the cinnamon into the sugar. Cut the butter into the sugar until the mixture is crumbly. Lightly stir in the peanuts. Sprinkle the topping evenly over the filled cups. Bake for 18 to 20 minutes, or until the muffins spring back if lightly pressed in their centers.
2 Cups All-purpose Flour
4 Teaspoons Baking Powder
2 Teaspoons Cinnamon
1/4 Teaspoon Salt
1/4 Cup Peanut Butter (crunchy or Smooth)
1/4 Cup Peanut Oil
3/4 Cup Light Brown Sugar
1 Very Ripe Banana
Topping:
1/2 Teaspoon Cinnamon
1/4 Cup Light Brown Sugar
2 Tablespoons Butter
1 Cup Unsalted Roasted Peanuts, Chopped
Directions: Preheat the oven to 400 degrees. Stir the flour with the baking powder, cinnamon, and salt until blended. Beat the peanut butter with the oil, sugar and banana. Beat in milk and egg until smooth. Pour mixture into the center of the dry ingredients and stir until just moistened. Line muffin tins with paper liners. Fill the cups two-thirds full with batter.
Topping: Stir the cinnamon into the sugar. Cut the butter into the sugar until the mixture is crumbly. Lightly stir in the peanuts. Sprinkle the topping evenly over the filled cups. Bake for 18 to 20 minutes, or until the muffins spring back if lightly pressed in their centers.