Joe has loved having sweets in the house again, and I am glad to be feeling well enough to make them weekly. For a while, I felt like being pregnant was misery, I'm finally getting to enjoy it. These muffins whip up quick, and are very filling and delicious! They also only use a few simple ingredients - always a plus! They do dry out fairly quickly though (like in a couple of days), so I make the 24, and then freeze 12 to thaw later in the week. This keeps everything nice and moist until it gets eaten. Here's the DL on these wonderful muffins...
2 1/4 c Flour (I use unbleached)
2 tsp Baking Powder
1/2 tsp Salt
2/3 c Light Brown Sugar
6 tbsp melted and cooled Unsalted Butter
1/2 c Creamy Peanut Butter
1 c Milk
3/4 c Chocolate Chips (I used milk, next time I'm going to try white)
1.) Preheat oven to 375 degrees F. Grease and flour muffin pan cups.
2.) Mix together dry ingredients (except chocolate chips), set aside.
3.) Mix together wet ingredients. Blend in dry ingredients until just moistened. Stir in chocolate chips.
4.) Scoop batter into muffin cups so they are about 2/3's full. Bake in preheated oven 10 minutes, rotate pan, and bake another 10 minutes, or until a toothpick comes out clean. (this may vary based on your oven)
5.) Allow muffins to cool in the pan for about 5 minutes, then remove them to a wire rack to finish cooling. Store in an airtight container, or freeze for later enjoyment!