Ingredients Jump to Instructions ↓

  1. 2 cups Pillsbury BEST® All Purpose Flour

  2. 2 1/2 teaspoons baking powder

  3. 1/2 cup sugar

  4. 1/2 teaspoon salt

  5. 1/2 cup Jif® Extra Crunchy Peanut Butter

  6. 2 tablespoons butter

  7. 1 cup milk

  8. 2 large eggs, beaten

  9. 1/2 cup Smucker's® Currant Jelly

  10. 1/2 cup finely chopped peanuts

Instructions Jump to Ingredients ↑

  1. HEAT oven to 400ºF. Spray a muffin pan with no-stick cooking spray. Stir together flour, sugar, baking powder and salt. CUT in peanut butter and butter until mixture resembles coarse crumbs. Add milk and eggs all at once, stirring just until moistened. Fill prepared muffin cups 2/3 full. BAKE 15 to 17 minutes. While puffs are baking, melt jelly in a small saucepan over medium heat. Remove puffs from oven. Immediately brush tops with melted jelly; dip in peanuts. Serve hot.


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