Peanut Butter Muffins

Here's a family adaptation of the peanut butter muffin recipe in Rachel Paxton's Muffin Recipes booklet (PDF) -- it's a free download. We changed the topping to icing rather than cinnamon sugar, and usually add chocolate chips.. sorry, more decadence. But these do have a fair amount of protein so when the kids have them for breakfast they usually can last a while before lunch.

Peanut Butter Muffins

• 4 c. flour
• 1 c. sugar
• 3 tsp. baking powder
• 1 tsp. salt
• 1 c. peanut butter
• 4 tbsp. butter
• 2 c. milk
• 4 eggs, beaten
• about 3/4 cup chocolate chips, peanut butter chips, or a mixture

Stir together flour, sugar, baking powder, and salt. Cut in peanut butter and butter until mixture resembles coarse crumbs. Add milk and eggs all at once, stirring until just moistened. Add chocolate chips and stir in. Fill greased muffin pans close to full. Bake at 375 degrees for about 15 to 18 minutes, until tops are firm. Makes about 2 dozen.

Icing (optional):

• 2 cups powdered sugar
• 1/3 cup peanut butter
• about 1/2 cup milk or half and half -- add slowly until consistency is creamy.

Put a spoonful on top of each muffin while still warm and let it melt.