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Brunch Peanut Butter Muffins
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
Peanut Butter