Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Butter |
| ⅓ cup | Raw sugar |
| 1⅓ cup | Crunchy peanut butter |
| 1 \N | Egg |
| 2 cups | Self-raising flour, sifted |
| 1 cup | Milk |
| ⅓ cup | Choc-Bits |
1. Cream butter and sugar together. Beat in 1 cup peanut butter and egg. Add flour alternately with the milk, then stir in Choc-Bits.
2. Use the mixture to half-fill a 12 cup muffin pan. Top each one with a dob of the remaining peanut butter and spoon some of the muffin mixture over the top.
3. Bake at 190*C for 25 mins or until cooked. Stand for a few minutes before turning out onto a cake cooler. Serve warm.
Typed for you by : Sue Rykmans
Submitted By SUE RYKMANS On 06-05-94 TO BARRY WEINSTEIN Submitted By KELLY JOHNSON SUBJ RECIPE TITLES On 04-18-95