Peanut Butter Muffins
Yields 14 Cornsticks
1/2 Cup Yellow Cornmeal
2/3 Cup OLD FASHIONED STYLE Peanut Butter
1 1/2 Cups All Purpose Flour
5 Tbls Brown Sugar
1 1/3 Cups Milk
1 tsp Salt
2 oz Sweet Butter, melted
3 tsp Baking Powder
2 Eggs
Preheat the oven to 425 degrees.
Butter the cornstick molds or muffin tins.
Sift the cornmeal, flour, sugar, salt and baking powder together into a bowl.
Beat the eggs with a whisk in a separate bowl.
Mix the peanut butter with part of the milk until the mixture is smooth.
Add the the eggs along with the rest of the milk and the melted butter.
Beat well.
Quickly but thoroughly stir the liquid ingredients into the dry ingredients.
Fill the molds 3/4 full.
Bake until a toothpick inserted into the center of a muffin comes out clean
(15-20 minutes).
Remove from the molds immediately.
Serve warm with sweet butter.
May be stored frozen and rewarmed.
peanut butter, muffins, recipes
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