A hint of nuts gives these muffins a unique flavor that's just right for breakfast! -Caroline Sanders, Kansas City, Missouri
- 2 eggs
- 1/3 cup sugar
- 1 cup milk
- 1/4 cup peanut butter
- 2 cups biscuit/baking mix
- 3 tablespoons jam
- In a large bowl, beat eggs, sugar, milk and peanut butter until smooth. Stir in baking mix. Fill greased or paper-lined muffin cups two-thirds full. Top each with 1/2 teaspoon jam. Bake at 375° for 15-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: about 12 muffins.
Originally published as Peanut Butter Muffins in Country Woman May/June 1995, p35
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