2
cups sifted flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
2/3 cup creamy peanut butter
4 tablespoons butter
2 eggs, well beaten
1 cup Longmont Dairy Milk
Preheat oven to 350 degrees.
Sift together the dry ingredients.
Work in the butter and peanut butter until well blended.
Beat the eggs and add the milk to the eggs, mixing well.
Add milk and eggs to the flour and peanut butter
mixture. Mix thoroughly.
For loaf size: pour into a well
greased and wax paper lined bread pan and bake 1 hour
and 10 minutes.
For muffins: Place cupcake papers
in muffin tin and spray lightly with non-stick cooking
spray. Fill muffin cups and bake for about 25 minutes or
until toothpick comes out clean.
