2 c. sifted all-purpose flour
1/2 c. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. chunk style peanut butter
2 tbsp. butter
1 c. milk
2 well beaten eggs
1/4 c. currant jelly, melted
1/2 c. finely chopped peanuts

Sift together flour, sugar, baking powder and salt. Cut in peanut butter and butter until mixture resembles coarse crumbs. Add milk and eggs all at once, stirring just until moistened.

Fill greased muffin pans 2/3 full. Bake in hot oven 400 degrees for 15 to 17 minutes. Immediately brush tops with melted jelly. Dip in peanuts.