Tin Roof Peanut Butter Muffins
Source of Recipe
From "The Best Bake Sale Ever Cookbook"
List of Ingredients
- 1 cup plus 2 Tbsp all-purpose flour
- � cup packed light brown sugar
- 1� tsp baking powder
- � cup milk
- � cup chunky peanut butter
- 3 Tbsp vegetable oil
- 1 egg
- 1 tsp vanilla extract
- .
- -- Topping --
- � cup peanuts, chopped
- � cup semisweet chocolate chips
Instructions
- Heat the oven to 400� F. Line a muffin pan with paper cupcake liners.
- In a medium bowl, whisk together the flour, sugar and baking powder. Set aside. In a small bowl, whisk together the milk, peanut butter, oil, eggs and vanilla. Stir the liquid mixture into the flour mixture just until mixed; do not overbeat.
- Spoon the batter into the muffin pans, filling the liners three-quarters full. Sprinkle peanuts and chocolate chips over the top. Bake in the center of the oven 20 to 25 minutes, or until a cake tester or toothpick inserted into the center of a muffin comes out dry. Cool the muffins in the pan for 5 minutes, then remove to wire racks to cool completely.
Serves 12
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