Thursday, July 28, 2011

p. b. and j. muffins

From Muffins, Sweet & Savory Comfort Food by Cindi Duncan and Georgie Patrick, published by Gibbs Smith, Publisher

Makes a very filling muffin that - it seems - is a little bit addictive.

·      2 cups flour
·      ½ cup sugar
·      2 ½ teaspoons baking powder
·      ½ cup chunky peanut butter
·      2 tablespoons butter or margarine
·      1 cup milk
·      2 eggs, well beaten
·      ¼ cup currant jelly, or jelly of your choice, melted
·      ½ cup finely chopped peanuts

(measurements may be in American measuring system, but I used the ingredients as specified with metric measurements and the recipe still worked well)
Preheat oven to 185ºC fan forced (205ºC conventional). Grease muffin tray.
Combine flour, sugar, baking powder and salt in large bowl. Cut in peanut butter and butter until mixture resembles coarse crumbs. Add milk and eggs all at once, stirring just until moistened.
Fill muffin cups 2/3 full. Bake for 15-17 minutes. Remove from tins and immediately brush with melted jelly. Dip in shopped peanuts. Makes 18 muffins. 

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