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Peanut Butter Cups
Ingredients:
1 3/4 c. flour
1 1/4 c. brown sugar
3 tsp. bakingpowder
1 tsp. salt
1 c. milk
1/3 c. shortening
1/3 c. peanut butter
1 tsp. vanilla
2 eggs
24 miniature milk chocolate-covered peanut butter cups, unwrapped
1 3/4 c. flour
1 1/4 c. brown sugar
3 tsp. bakingpowder
1 tsp. salt
1 c. milk
1/3 c. shortening
1/3 c. peanut butter
1 tsp. vanilla
2 eggs
24 miniature milk chocolate-covered peanut butter cups, unwrapped
Directions:
Line 24 muffin cups with paper baking cups. In large bowl, combine all ingredients except peanut butter cups at low speed until moistened; beat 2 minutes at medium speed. Fill paper cups 2/3 full. Press a peanut butter cup into batter until top edge is even with batter.
Bake at 350 for 18 to 20 minutes or until tops spring back when touched lightly in center.
Makes 24 cups.
Line 24 muffin cups with paper baking cups. In large bowl, combine all ingredients except peanut butter cups at low speed until moistened; beat 2 minutes at medium speed. Fill paper cups 2/3 full. Press a peanut butter cup into batter until top edge is even with batter.
Bake at 350 for 18 to 20 minutes or until tops spring back when touched lightly in center.
Makes 24 cups.
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