Peanut Butter Lunch Box Muffins

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A nutritious snack, best made the day before.

2 cups sifted flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
2/3 cup creamy peanut butter
4 tablespoons butter
2 eggs, well beaten
1 cup Longmont Dairy Milk

Preheat oven to 350 degrees.

Sift together the dry ingredients. Work in the butter and peanut butter until well blended. Beat the eggs and add the milk to the eggs, mixing well. Add milk and eggs to the flour and peanut butter mixture. Mix thoroughly.

For loaf size: pour into a well greased and wax paper lined bread pan and bake 1 hour and 10 minutes.

For muffins: Place cupcake papers in muffin tin and spray lightly with non-stick cooking spray. Fill muffin cups and bake for about 25 minutes or until toothpick comes out clean.