"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Peanut Butter Muffins, by Kay Heroux, is from Our Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Cream: 1/2 c. Margarine 1/2 c. Brown Sugar 1/2 c. White Sugar
Add: 1 Egg 1/2 tsp. Vanilla 1/2 c. Creamy Peanut Butter 1/2 tsp. Salt
Stir, then add: 1-1/4 c. Flour 3/4 tsp. Baking Soda
Roll dough into small balls or use Pampered Chef small scoop. Place a ball or scoop into each hole of a small muffin tin. Bake for 8-9 minutes at 375º. Remove from oven, immediately place a peanut butter cup into the middle & gently push it down. Let cool in tin for approximately 10 minutes before removing from tin.
I use the Great Value Peanut Butter Cups from Wal-Mart.
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