Peanut Butter Muffins

Leave  the drab days of winter behind and splash right in to Spring! Try these tips to  brighten up your meals- and your kitchen.

Potted herbs on the window sill add beauty – and culinary inspiration. It just feels good to garnish with a sprinkling of fresh, home grown herbs! Use them to add  a fresh look  and taste to  Curried Tomato-Peanut Soup .

A Bowl of fruit not only  looks inviting, it  serves  as a reminder to add fruit and produce to all your meals. Tropical Fruit & Yogurt Cones can be made with your favorite seasonal fruits and berries.

Clear containers let the beauty of food shine through. Whether  under a domed cake plate or  in a clear canister, home-baked treats like Brunch Peanut Butter Muffins make your Springtime kitchen a welcome place to be.

You can find these recipes and lots of ideas for Spring at Jif.com

Directions

HEAT oven to 400ºF. Spray a 12-cup muffin pan with a no-stick cooking spray or line with paper cups.
STIR together flour, sugar, baking powder and salt in medium bowl. Combine egg, milk and oil in small bowl. Add liquids to flour mixture, stirring just until dry ingredients are moistened. Divide batter evenly among cups.
COMBINE sugar, flour, peanut butter and salt in small bowl, mixing with fork until crumbly. Divide topping over muffins. Lightly stir into muffin with knife.
BAKE 18 to 23 minutes or until golden brown. Cool in pan on rack 5 minutes. Remove from pan to rack to cool completely.


What's Needed:

 

Crisco® Original No-Stick Cooking Spray
BATTER
2 cups Pillsbury BEST® All Purpose Flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1 large egg
1 cup milk
1/3 cup Crisco® Pure Vegetable Oil
TOPPING
3 tablespoons sugar
3 tablespoons Pillsbury BEST® All Purpose Flour
3 tablespoons Jif® Creamy Peanut Butter
Or Jif® Extra Crunchy Peanut Butter
1/8 teaspoon salt

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