Recipe - Peanut Butter And Jelly Muffin

DRY MIXTURE
2 cup Flour; allpurpose
One half cup Sugar; granulated
2 One half teaspoon Baking powder
One half teaspoon Salt
One half cup Peanut butter; chunky
2 tablespoon Butter

MOIST MIXTURE
2 lg Eggs
1 cup Buttermilk

TOPPING
1/3 cup Unsalted Toasted Peanuts
One fourth cup Fruit jelly

Preheat oven to 400F and prepare 12 muffin cups. Sift first 4 ingredients
of dry mixture together. With a pastry blender cut peanut butter and butter
into dry mixture until mixture resembles coarse crumbs. In a medium bowl
beat eggs lightly and stir in buttermilk. Add egg milkmixture to coarse
crumbs mixture and stir just until ingredients are blended. Fill 12
prepared muffin cups 2/3 full. Bake 2025 minutes in preheated oven. While
muffins are cooking melt the jelly and finely chop the peanuts. As soon as
muffins are removed from the oven brush the tops with melted jelly and dip
the tops into the chopped peanuts.
Posted to recipeludigest Volume 01 Number 193 by Lee Theis
theis@geocities.com on Nov 04, 1997