1 ¼ cups all-purpose flour
¾ cup quick-cooking oats
3/4 cup packed brown sugar
3 teaspoons baking powder
½ teaspoon salt
Dash ground cinnamon
¼ cup peanut butter (reduced fat or generic not recommended)
1 ¼ cups milk
½ cup chopped peanuts
Whipped topping and additional peanuts (optional)
In a bowl, combine the flour, oats, brown sugar, baking powder, salt and cinnamon. In another bowl, beat the egg, peanut butter and milk until smooth. Stir into dry ingredients just until moistened. Fold in peanuts.
Fill greased or paper-lined muffin cups ¾ full. Bake at 375° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve with whipped topping and peanuts if desired.