Brunch Peanut Butter Muffins

Brunch Peanut Butter Muffins

Prep time 15 min
Cook Time 20 min
Servings: 12

Crisco original no stick cooking spray
Batter:
2 cups Pillsbury best all purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1 large egg
1 cup milk
1/3 cup Crisco pure vegetable oil
Topping:
3 tablespoons sugar
3 tablespoons Pillsbury best all purpose flour
3 tablespoons Jif creamy peanut butter
Or Jif extra crunchy peanut Butter
1/8 teaspoon salt

Heat oven to 400F. Spray a 12 cup muffin pan with a no stick cooking spray or line with paper cups.

Stir together flour, sugar, baking powder and salt in medium bowl.
Combine egg, milk and oil in small bowl. Add liquids to flour mixture, stirring just until dry ingredients are moistened. Divide batter evenly among cups.

Combine sugar, flour, peanut butter and salt in small bowl, mixing with fork until crumbly. Divide topping over muffins. Lightly stir into muffin with knife.

Bake 18 to 23 minutes or until golden brown. Cool in pan on rack 5 minutes. Remove from pan to rack to cool completely.

Source: Pillsbury