Tin Roof Peanut Butter Muffins

Tin Roof Peanut Butter Muffins

1 cup plus 2 tablespoons all-purpose flour

½ cup packed light brown sugar

1½ teaspoons baking powder

½ cup milk

½ cup chunky peanut butter

3 tablespoons vegetable oil

1 egg

1 teaspoon vanilla extract

Topping

¼ cup peanuts, chopped

½ cup semisweet chocolate chips

Heat the oven to 400 degrees. Line a muffin pan with paper cupcake liners.

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

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

Spoon the batter into the muffin pans, filling the liners three-quarters full. Sprinkle peanuts and chocolate chips over the top. Bake in the center of the oven 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.

Serves 12.

Nutrition values per serving: 210 calories, 12 g fat (3 g saturated), 24 g carbohydrates, 2 g fiber, 5 g protein, 20 mg cholesterol, 115 mg sodium.

"The Best Bake Sale Ever Cookbook" by Barbara Grunes (2007 Chronicle, $19.95)