Richard B. Stolley, adapted from Stella Stolley's Recipe Box
2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup peanut butter (crunchy or smooth)
1 cup whole milk
1 egg, beaten
3 tablespoons unsalted butter, melted
1/3 cup unsalted peanuts, chopped
Calories from fat 0%
Sat fat 3g
How to Make It
Preheat oven to 350° F. Combine the flour, sugar, baking powder, and salt in a large mixing bowl. Add the peanut butter and combine with a pastry cutter or 2 forks until it has reached a coarse, crumbly texture. Stir in the milk, egg, and butter.
Coat a nonstick muffin pan with cooking spray. Fill each muffin cup about 3/4 full with batter. Evenly sprinkle some chopped peanuts over each.
Bake 15 to 20 minutes or until light golden brown. Cool on a wire rack.
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