Peanut Butter Muffins (1963)

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Peanut Butter Muffins recipe

Tops are shiny from jelly glaze, crunchy with peanuts. Perfect with a glass of cold milk, or as an accompaniment to fruit salad


2 cups sifted all-purpose flour
3/4 cup milk
1/2 cup chunk-style peanut butter
1/2 cup sugar
1/4 cup currant jelly, melted
2-1/2 teaspoons baking powder
2 tablespoons butter or margarine
1/3 cup finely chopped peanuts, toasted
1/2 teaspoon salt
2 well-beaten eggs


Sift together dry ingredients. Cut in peanut butter and butter till mixture resembles coarse crumbs. Add eggs and milk, all at once, stirring just till flour is moistened. Grease 2-inch muffin pans or line with paper bake cups; fill 2/3 full. Bake in hot oven (400 F) 15 to 17 minutes or till done. Immediately brush tops of muffins with melted jelly; dip tops in peanuts. Serve warm. Makes 20 small muffins

Mrs A D’Ambrogio, Novato, California

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