Peanut Butter Muffins

Is this really January weather? We made it to 45 degree's in Southwest Wisconsin today. These temps sure makes keeping the outdoor wood boiler going a lot easier for me. 

This "spring like" weather is also changing our breakfast eating.  We aren't so much wanting the hot breakfast everyday, but getting back into our muffin groove.  We love muffins.  They travel well, which is essential for us and the trucking part of life.  But, I do a lot better at my portion control when I have a muffin.  Whatever works, right?

When I found this recipe for Peanut Butter Muffins I had to try it.  I had never thought of peanut butter as a flavor for a muffin. Guess I have been missing out!  These were super easy, and fast! I could easily whip these together in the morning, and have them ready before I leave for work. That's saying how simple these are, because believe me...  I don't leave a lot of time for extra's in the morning :) 

Peanut Butter Muffins  (adapted from Gooseberry Patch-"Seasons for Sharing")

2 c. all-purpose flour

1/2 c. sugar

2 1/2 t. baking powder

1 t. salt

1/2 c. peanut butter (recommend using crunchy)

2 T. butter

3/4 c. milk

2 beaten eggs

In large mixing bowl, combine dry ingredients.  Mix well.  Cut in peanut butter and butter with a pastry cutter or fork, until coarse crumbs form.  Stir in milk and eggs just until moistened.  Fill greased or paper-lined muffin cups 2/3 full.  Bake at 400 degrees for 15-18 minutes.  

Makes one dozen muffins.

***Note ***I used creamy peanut butter, but will use crunchy peanut butter next time to bump up the peanut flavor another notch.