All right, so you could have thought this one up yourself. Well, I have already got it in a book, so there! Corn and peanuts belong together, and this recipe will prove my point. Mix a batch of corn-bread batter (see recipe). Grease your muffin pans or spray them with Pam. Put 2 tablespoons of batter in the bottom of each cup and then add 1 tablespoon of crunchy-style peanut butter. Add the remaining bit of batter and bake as usual. When you serve these, ask the younger children how they think you got the peanut butter into the middle of the muffin. Ill bet you get some wonderful answers. From
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|Serving Size: 1 Serving (48g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 216 (76%)|
|Amt Per Serving||% DV|
|Total Fat 24g||32 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 11.8g|
|Polyunsanturated Fat 7.1g|
|Cholesterol 0mg||0 %|
|Sodium 233.3mg||8 %|
|Potassium 357.6mg||9 %|
|Total Carbohydrate 10.4g||3 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 6.5g|
|Protein 11.5g||16 %|
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Calories per serving: 283
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