Peanut Butter Cupcakes
|Brown sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Peanut butter||1⁄4 Cup (4 tbs)|
|Margarine||2 Tablespoon, melted|
|Ground cinnamon||1⁄2 Teaspoon|
|Peanut butter||1⁄2 Cup (8 tbs)|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Brown sugar||1 1⁄2 Cup (24 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Reconstituted nonfat dry milk||1 Cup (16 tbs)|
Combine first 5 ingredients till crumbly; set aside.
Cream 1/2 cup peanut butter and shortening.
Slowly beat in brown sugar.
Add eggs, one at a time, beating till fluffy.
Sift together flour, baking powder, cinnamon, and salt; add alternately with milk, beating after each addition.
Fill paper bake cups in muffin pans half full.
Top with crumbly mixture.
Bake at 375° for 18 to 20 minutes.