Recipe for Peanut Butter Cup Muffins


    Peanut Butter Cup Muffins

    Source: Olde Jericho Tavern, Bainbridge, New York

    1 1/2 cups chocolate wafer crumbs
    2 tablespoons plus 1/2 cup granulated sugar, divided
    1/2 cup butter, melted
    2 cups all-purpose flour
    1 tablespoon baking powder
    1/2 teaspoon salt
    1 egg
    3/4 cup milk
    1/3 cup vegetable oil
    1/2 cup peanut butter

    In a bowl, combine crumbs and 2 tablespoons sugar. Stir in butter; set aside.

    In another bowl, combine the flour, baking powder, salt and remaining sugar.

    whisk together egg, milk and oil; stir into dry ingredients just until moistened.

    Place peanut butter in a microwave-safe bowl. Cover and microwave on HIGH for 20 to 30 seconds or until softened. Fold into batter.

    Press about 1 tablespoon reserved crumb mixture onto the bottom of 12 ungreased muffin cups. Divide batter evenly between cups. Sprinkle with remaining crumbs. Bake at 400 degrees F for 15 to 18 minutes or until a wooden pick comes out clean.

    Cool for 5 minutes before removing from pan to a wire rack to cool completely.

    Yields 1 dozen.