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Peanut Butter Muffins

Use your favorite preserves for the filling in these muffins


  • 1 3/4 cup sifted all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 2 tablespoons sugar
  • 3/4 teaspoons salt
  • 2 tablespoons wheat germ
  • 1/4 cup shortening
  • 1/4 cup peanut butter
  • 1 egg, well beaten
  • 3/4 cup milk
  • apricot or other preserves
Sift flour, baking powder, sugar and salt into a mixing bowl; add wheat germ. Cut in shortening and peanut butter. In a separate bowl, beat egg with milk; add all at once to the first mixture. Stir just until moistened. Spoon batter into greased large muffin pans, filling about 2/3 full. Spoon about 1/2 to 1 teaspoon of preserves into the center of each. Bake at 400° for about 25 minutes, or until done.
Makes about 10 muffins.

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