Peanut Butter Cup Muffins recipe

Source: Olde Jericho Tavern, Bainbridge, New York

1 1/2 cups chocolate wafer crumbs
2 tablespoons plus 1/2 cup granulated sugar, divided
1/2 cup butter, melted
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk
1/3 cup vegetable oil
1/2 cup peanut butter

In a bowl, combine crumbs and 2 tablespoons sugar. Stir in butter; set aside.

In another bowl, combine the flour, baking powder, salt and remaining sugar.

whisk together egg, milk and oil; stir into dry ingredients just until moistened.

Place peanut butter in a microwave-safe bowl. Cover and microwave on HIGH for 20 to 30 seconds or until softened. Fold into batter.

Press about 1 tablespoon reserved crumb mixture onto the bottom of 12 ungreased muffin cups. Divide batter evenly between cups. Sprinkle with remaining crumbs. Bake at 400 degrees F for 15 to 18 minutes or until a wooden pick comes out clean.

Cool for 5 minutes before removing from pan to a wire rack to cool completely.

Yields 1 dozen.