Bacon-Peanut Butter Cornbread Muffins

Ingredients

• Butter

  Unsalted

  6 tbsp or 85g

• Peanuts

  All types, raw

  ½ cup or 73g

• Bacon

  Raw, cured pork

  2 ⅛ oz or 60g

• Brown sugar

  1 tbsp or 9g

• Cornbread

  Bread, dry mix, enriched (includes corn muffin mix)

  8 ½ oz or 241g

• Buttermilk

  Milk, fluid, cultured, lowfat

  ½ cup or 123g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Peanut butter

  Chunk style, with salt

  ¼ cup or 65g

• Peanut butter

  Chunk style, with salt

  ⅔ cup or 172g

Directions

1. Preheat oven to 375. Grease six 6-oz. ramekins or jumbo muffin cups with 2 tablespoons butter. For topping, in a small bowl combine 2 tablespoons butter, peanuts, 3 tablespoons bacon and brown sugar; set aside.
2. In a large bowl, beat muffin mix, buttermilk and eggs. Microwave peanut butter and remaining 2 tablespoons butter until melted; stir into batter. Fold in peanut butter chips and remaining 2/3 cup bacon. Pour into prepared ramekins; sprinkle with topping.
3. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 5 minutes before removing from ramekins to a wire rack. Serve warm. If desired, drizzle with caramel ice cream topping.
4. Original recipe by: Taste of Home (source: www.tasteofhome.com/recipes/bacon-peanut-butter-cornbread-muffins/)