Preheat oven to 400F and prepare 12 muffin cups. Sift first 4 ingredients of dry mixture together. With a pastry blender cut peanut butter and butter into dry mixture until mixture resembles coarse crumbs. In a medium bowl beat eggs lightly and stir in buttermilk. Add egg milk-mixture to coarse crumbs mixture and stir just until ingredients are blended. Fill 12 prepared muffin cups 2/3 full. Bake 20-25 minutes in preheated oven. While muffins are cooking melt the jelly and finely chop the peanuts. As soon as muffins are removed from the oven brush the tops with melted jelly and dip the tops into the chopped peanuts. Posted to recipelu-digest Volume 01 Number 193 by Lee Theis
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|Serving Size: 1 Serving (1531g)|
|Recipe Makes: 1|
|Calories from Fat: 1175 (31%)|
|Amt Per Serving||% DV|
|Total Fat 130.5g||174 %|
|Saturated Fat 40.3g||202 %|
|Monounsaturated Fat 52.1g|
|Polyunsanturated Fat 25g|
|Cholesterol 2185.8mg||673 %|
|Sodium 2807.2mg||97 %|
|Potassium 2074.5mg||55 %|
|Total Carbohydrate 552.1g||162 %|
|Dietary Fiber 15.4g||62 %|
|Sugars, other 536.7g|
|Protein 120.7g||172 %|
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Calories per serving: 3788
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