Yield: 1 dozen
|2 cups||Flour, self-rising|
|⅓ cup||Peanut butter, chunky|
|2 \N||Eggs; beaten|
|2 tablespoons||Oil, vegetable; or melted shortening|
Combine flour and sugar in a large bowl; cut in chunky peanut butter until mixture resembles coarse meal. Set flour mixture aside.
Combine remaining ingredients, beating well. Add milk mixture to dry ingredients; stir just until mixture is moistened. Spoon batter into greased 3-inch muffin pans, filling two-thirds full. Bake at 400 degrees for 20 to 25 minutes.
SOURCE: Southern Living Magazine, April 1980.
Typos by Nancy Coleman.