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P-nutty Muffins

Yield: 12 Servings

Ingredients and directions for this recipe

-PHILLY.INQUIRER-
1 2/3 c Flour
2 ts Baking powder
1 ts Cinnamon
1/2 ts Nutmeg
1 Ripe banana
1/3 c Peanut butter
1/2 c Sugar
2 Eggs
2/3 c Sour cream

-IRWIN E.SOLOMON-

Preheat oven to 450~ .Place paper liners in muffin tin,set aside.
Vombine flour,baking powder,cinnamon,and nutmeg in medium bowl.toss
to blend with fork.set aside.
Peel banana,break into small pieces,and set it aside on wax paper.
In large mixing bowl,combine peanut butter and sugar.Mix at medium
speed to blend.Stop when necessary to scrape sides of bowl with
rubber scraper.
Add eggs and blend.Add banana and blend.Add flour mixture in two
stages and mix until it is completely incorporated.Do not over
mix.Add sor cream and blend.
Spoon batter into muffin cups until they are about 3/4 fulled.With
mitted hands,carefully place pan in oven and bake for 25 minutes.
Turn oven off and with mitted hands,carefully remove muffin pan and
set it on cooling rack for 10 minutes.With your mitts on,carefully
tip tin on its side to let muffins fall out.
If there is a stubborn muffin,use table knife to loosen it.Once
muffins are completely cool wrap them in plastic wrap and
freeze.Makes 12 muffins.

See also:
Previous recipe P-nut Butter Pie
Next recipe P. B. Snax

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