Peanut Butter Muffins

Oxmoor House
1 dozen


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1/4 cup shortening
1/4 cup creamy peanut butter
1/2 cup sugar
1 egg
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
Grape jelly (optional)


Combine shortening and peanut butter in a medium mixing bowl, stirring well. Gradually add sugar, beating until light and fluffy. Add egg, and beat until well blended.

Combine flour, baking powder, and salt in a small mixing bowl; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir well after each addition.

Spoon batter into greased muffin pans, filling two-thirds full. Bake at 350° for 20 minutes or until lightly browned. Cool slightly in pans; remove from pans, and serve warm with jelly, if desired.

Created date

February 2010