"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

P-Nut Butter Cups Recipe

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This recipe for P-Nut Butter Cups, by , is from The Phillips Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sally Phillips
Added: Monday, November 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 3/4 c. flour
1 1/4 c. packed brown sugar
3 tsp. baking powder
1 tsp. salt
1 c. milk
1/3 c. shortening
1/3 c. peanut butter
2 eggs
24 miniature Reese's peanut butter cups

Directions:
Directions:
Preheat oven to 350.
Line 24 muffin cups with paper baking cups. Lightly spoon flour into measuring cup - level off. In large bowl, combine all cup cake ingredients except peanut butter cups. Beat at low speed until moistened; beat 2 minutes at medium speed. Fill prepared baking cups 2/3 full. Press peanut butter cup into batter until top edge is even with batter. Bake at 350 degrees 18-28 minutes or until cupcake springs back when touched lightly.

Number Of Servings:
Number Of Servings:
24
Personal Notes:
Personal Notes:
This recipe was given to me by Shirley Wright, a former CUMC member - mother of Eric and Andy. We were sure sorry to see them leave Enid.

 

 

 

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