Tinroof Muffins!

What I really wanted was a PB & J muffin. I had thought that I had seen this recipe over and over on the Internet - but when I searched for it, I had little to no choice! So, I found a Tinroof muffin in my "Best Bake Sale Ever" cookbook and added 1/2 teaspoon of jam and PB in the middle!

The recipe says it makes 12 muffins - but hardly. I would definitely double this recipe just to make 12. They also came out a bit dry. I am no baking scientist - but maybe some yogurt or something!! Anyway, the search will continue for a PB & J muffin!

Tin Roof Peanut Butter Muffins

Batter:

1 cup plus 2 tablespoons flour

1/3 cup packed light brown sugar

1 ½ teaspoons baking powder

1/3 cup milk

1/3 cup chunky peanut butter

1 egg

1 teaspoon vanilla

Peanut Topping:

¼ cup peanuts, chopped

½ cup semisweet chocolate chips

1. Preheat the oven to 400 F. Line a muffin pan with paper cupcake liners.

2. In a medium bowl, whisk together the flour, sugar and baking powder. Set aside.

3. In a small bowl, whisk together the milk, peanut butter, oil, egg and vanilla. Stir the liquid mixture into the flour mixture just until mixed; do not over beat.

4. Spoon the batter into the muffin pans, filling the liners ¾ full. Sprinkle peanuts and chocolate chips over the top.

5. Bake in the center of the oven for 20 – 25 minutes, or until a cake tester or toothpick inserted into the center of a muffin comes out dry. Cool the muffins in the pan for 5 minutes, then remove to wire racks to cool completely.

Enjoy!

CC!