Sift the flour, sugar, baking powder and salt together into mixing bowl
Fold in the peanut butter (peanut paste) and butter into the mixture until well mixed
In another bowl, beat the eggs lightly and then stir in the milk
Add the egg/milk mixture into the peanut mixture and stir well until all the ingredients are blended
Pour the mix into the greased muffin cups until each cup is about 2/3 full, then place the cups on a baking tray
Bake in the oven for 20 to 25 minutes
While the muffins are cooking, melt the jam in a saucepan on low heat (being careful not to burn it) until it reaches a runny consistency
When the muffins are cooked, remove the baking tray from the oven
Brush the warm muffin tops with the jam and then dip them into the chopped peanuts. Allow to cool, then serve!
Chris says:Mmmmmm....This delicious recipe was submitted to us bySharmaine Kruijver.
It makes about12 muffins- so if you need more or less, just adjust the quantities accordingly. You can also store any uneaten muffins for several days after you cook them.
You can store any uneaten muffins in an air-tight container or in the refrigerator for several days.