Prep 15 mins
Cook 25 mins
I have not tried this recipe. I got it from 1st Traveler's Choice Internet Cookbook. The Baldpate Inn Dining Room Estes Park, Colorado Specialty Recipe. We are always seeking some new muffin to keep variety in our menu at Baldpate. This muffin was created in 1992 especially for the children that frequent our dining room. .... Lois Smith.
- 3 cups all-purpose white flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1⁄2 cup peanuts (dry roasted)
- 1⁄4 cup brown sugar
- 1⁄2 cup hershey's peanut butter chips
- 1⁄4 cup honey
- 1⁄2 cup vegetable oil
- 1⁄4 cup peanut butter (crunchy or smooth)
- 3 eggs
- 1 3⁄4 cups milk
- 2 teaspoons vanilla
- ground peanuts
- 2 tablespoons white sugar
- First, make the dry roasted peanuts into large crumbs by chopping with a large knife or just barely processing in food processor (if processed too long. they will become and smooth and gooey).
- In a medium mixing bowl, blend together flour, baking powder, salt, 1/4 cup of peanut crumbs, and brown sugar. In separate measure, stir together remaining ingredients, then pour into the flour mix. Stir just until blended.
- Preheat oven 375 degrees. Fill greased muffin tins 2/3 full, then sprinkle each muffin with topping (remaining peanut crumbs and white sugar mixed). Bake for 25 minutes or until muffin tops spring back when lightly touched.
I cut this recipe in half to make 12 muffins, but otherwise followed the recipe except cooked them only 20 minutes. They turned out a little dry and not as peanut buttery as I hoped. The peanut butter flavor actually seemed a little better the next day. Also tried them with a little jelly, which was good. I did like the chopped nuts on top. Probably will tinker with a little and try again.