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 ¾ 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.
i wasn't try yet,the recipe quite good and potential as i was reading , but i was notice the mass of baking powder is to much, as the correct proportion 1tsp. of baking powder for every 1 cup of flour. not 1tbsp. even i wasn't try, seems like these muffins is quite dry due to the quantity of butter, and i think much nicer the cream type of peanut butter not the crunchy the cream butter can make wet the mixture, and will be spongy the result of these muffins.
I followed the ingredients, using 3 Tb. of melt margarine & 2% milk & found the muffins to have good texture & quite light but rather salty. They'll be okay if you add a jelly or jam or a drizzle of honey. Mini chocolate chips would add a lot to them but I'll delete the salt if I make them again. Produced a good size muffin, baked well but needs a bit of tweaking.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!