1 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. peanut butter, creamy or chunkie
1/4 c. shortening
1 c. brown sugar, firmly packed
2 eggs
1 tsp. vanilla
1/2 c. milk

Mix flour, baking powder and salt together in a bowl, cream in peanut butter and shortening. Gradually stir in sugar. Alternately blend in eggs and milk. Just until batter is smooth. Line 12 muffin cups with paper liners divide batter equally among muffin cups. Bake at 350 degrees approximately 20 minutes. Cupcakes spring back when lightly touched.