Easy Peanut Butter Cupcakes

Ingredients -

1-1/2 cups Flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
1/2 cup Peanut Butter, Creamy or Chunky
1/4 cup Shortening
1 cup Brown Sugar, firmly packed
2 Eggs
1 teaspoons Vanilla
1/2 cup Milk

Preparation:

1. Mix flour, baking powder and salt together in a bowl, cream in peanut butter and shortening.

2. Gradually stir in sugar.

3. Alternately blend in eggs and milk.

4. Just until batter is smooth.

5. Line 12 muffin cups with paper liners divide batter equally among muffin cups.

6. Bake at 350 degrees approximately 20 minutes.

7. Cupcakes spring back when lightly touched.

Cupcake Making Tips -

Omega-3 Eggs

Omega-3 eggs are produced by feeding hens a diet rich in flaxseed ( a good source of omega-3 fatty acids). Eggs contain 3 to 6 times more omega-3 than a normal egg.

Cupcake Making Tips -

Peanut Butter

Natural varieties of peanut butter are made from ground peanuts only. Commercial varieties contain sugar, salt and stabilizers. Always bring refrigerated peanut butter to room temperature before using in your baked goods recipes. Measure off what you need, return the peanut butter jar to the refrigerator, and allow your measured portion to rest for 20 minutes or so in its measuring vessel to warm up.

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