Yield: 12 muffins
|Creamy peanut butter
|About 1/3 cup raspberry or strawberry jelly
Heat oven to 350F. Grease nonstick muffin cups or use foil baking cups.
Mix flour, sugar, and baking powder in a large bowl. Put peanut butter and egg in another bowl and beat with a wooden spoon until smooth. Add milk a little at a time, stirring after each addition.
Pour peanut butter mixture over dry ingredients and fold in with a rubber spatula just until dry ingredients are moistened. Mixture will be stiff--more like a dough than a batter.
Spoon 2 scant tablespoons batter into each muffin cup and smooth surface out with your fingers until it touches the edge of the baking cup. Top each muffin with a heaping teaspoon of jelly, then cover with 2 more tablespoons batter. Bake 20 to 25 minutes or until lightly browned.
from Muffins by Elizabeth Alston posted by Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 04-22-95