I hate giving this such a low score, but had to develope part of this recipe myself since it had no directions, and I could not Z-mail her to ask her to post em. Soooo.. here is how I did it Cream togeather the butter and peanut butter. Add brown sugar and cream in with blender until sugar is well absorbed. Add egg and vanilla and blend. Slowly blend in milk until well blended. In seperate bowl whisk flour, baking powder and salt. With mixer on low speed mix dry mixture into wet, making sure to scrape sides of bowl in. (I lined some of muffin tins with cupcake liners, and some simply greased) Fill muffin cups 2/3's full with mixture. Bake in 350 degree oven on middle rack for 15-17 minutes or until pick in the middle of center muffin comes out clean. Remove from oven and allow to sit on rack for 5 minutes, then remove from tin. These are moist, and not sure if it was due to brand of peanut butter, but lacked flavor (will increase peanut butter next time) I will definately be remaking these muffins. Michelle, please post instructions, and I pray that mine were clear for future chefs who would like to try this until she does.