Ingredients

15 muffins

　　

Muffins

2 cups all-purpose flour

　　4 teaspoons baking powder

　　2 teaspoons cinnamon

　　3/4 teaspoon salt

　　1/4 cup peanut butter (crunchy or smooth)

　　1/4 cup peanut oil

　　3/4 cup packed light brown sugar

　　1 very ripe banana, mashed

　　3/4 cup

　　1 egg

　　

Toppings

1/2 teaspoon cinnamon

　　1/4 cup packed light brown sugar

　　2 tablespoons butter

　　1 cup unsalted roasted peanuts, chopped

　　

Step 1

Preheat the oven to 400 degrees. For the muffins, stir the flour with the baking powder, cinnamon, and salt until well blended; set aside. In a separate bowl, beat the peanut butter with the peanut oil, sugar, and banana. Add in the milk and egg and beat until smooth. Pour this mixture into the center of the dry ingredients and stir with a large spoon until just moistened. Line 2 1/2-inch muffin tins with paper or foil liners and fill the cups two-thirds full with batter.

　　

Step 2

For the topping, stir the cinnamon into the sugar. Using a pastry blender or two knives, cut the butter into the sugar until the mixture is crumbly. Lightly stir in the peanuts; set aside. Sprinkle the topping evenly over each batter-filled cup.

　　

Step 3

Bake for 18 to 20 minutes, or until the muffins spring back if lightly pressed in their centers.

　　The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.