2 c. sifted all purpose flour
3 1/4 tsp. baking powder
1/2 tsp. salt
2 tbsp. sugar
1/2 c. chopped salted peanuts
1/4 c. creamy style peanut butter
1 egg
1 c. milk
1/4 c. salad oil

Preheat oven to 425 degrees. Grease 14 (2 inch) muffin pan cups. In medium bowl, sift flour with baking powder, salt and sugar. Stir in chopped peanuts.

With pastry blender or 2 knives, cut in peanut butter until mixture resembles coarse cornmeal.

In small bowl, beat egg, milk and oil. Pour, all at once, into flour mixture; stir only until completely blended. Do not overmix.

Fill prepared muffin pan cups two thirds full; bake 18 to 20 minutes, or until muffins are browned. Makes 14.