Peanut Butter Choclate Chip Muffins

These are very yummy muffins and are one of our favorite treats. I usually use only all-purpose flour because Aldi doesn't care whole-wheat, and if I can't buy it at Aldi, I rarely get it. I like to make mine in baking tins that are not coated as I don't like how things cook in non-stick coated pans. I prefer not to use cupcake liners either, so I spray my pan then use a knife to loosen the muffins before taking them out of the pan. It works quite well and pretty muffins come out!

I got the recipe from The Very Best Baking website.

Peanut Butter Chocolate Chip Muffins

Ingredients

• 1 cup all-purpose flour
• 1 cup whole-wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2/3 cup reduced-fat creamy peanut butter
• 2 tablespoons butter, softened
• 1 cup packed brown sugar
• 2 large eggs
• 3/4 cup milk
• 2 cups (12-oz. pkg.) Semi-sweet mini morsels 

Directions

PREHEAT oven to 375º F. Paper-line or grease 18, 2 1/2 –inch muffin cups.

COMBINE all-purpose flour, whole-wheat flour, baking powder and salt in small bowl. Beat butter, peanut butter and brown sugar in large mixer bowl until creamy. Add eggs and milk; beat until smooth. Add flour mixture to peanut butter mixture; beat until just blended. Stir in morsels. Spoon batter into prepared cups, filling 3/4 full.

BAKE for 18 to 20 minutes or until wooden pick inserted in centers comes out slightly sticky. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool completely. Store in airtight containers.