Brunch Peanut Butter Muffins

BATTER

• 2 cups (500 mL) ROBIN HOOD® All Purpose Flour
• 2 tbsp (30 mL) sugar
• 1 tbsp (15 mL) baking powder
• 1 tsp (5 mL) salt
• 1 (1) large egg
• 1 cup (250 mL) milk
• 1/3 cup (75 mL) CRISCO® Vegetable Oil

TOPPING

• 3 tbsp (45 mL) sugar
• 3 tbsp (45 mL) ROBIN HOOD® All Purpose Flour
• 3 tbsp (45 mL) JIF® Creamy Peanut Butter
• 1/8 tsp (0.5 mL) salt

BATTER

1. Heat oven to 400ºF (200ºC). Spray a 12-cup muffin pan with a non-stick cooking spray or line with paper cups.
2. For batter: Stir together flour, sugar, baking powder and salt in medium bowl. Combine egg, milk and oil in a small bowl. Add liquids to flour mixture, stirring with a wooden spoon, just until the dry ingredients are moistened. Divide the batter evenly among cups

TOPPING

1. Combine sugar, flour, peanut butter and salt, in a small bowl, with fork until crumbly. Divide topping over muffins. Lightly stir into muffin with knife. Bake in a 400º F(200ºC) oven for 18-23 minutes or until golden brown.