Peanut Butter Chunk Muffins

That's right, you heard me correctly. I did say peanut butter chunk muffins, and they are to die for.
There's just the right amount of peanut butter in every bite. These muffins were not only the easiest pastry that I have made to date, but they are also yummy, and very astecially pleasing. I hope that are as easy for you to make as they were for me. Enjoy! Until next time; Here's to Cake Wishes and Chocolate Dreams.

Ingredients:
-oil or melted butter, for greasing (if using)
-2 cups all-purpose flour
-1 tbsp baking powder
-1/8 tsp salt
-heaping 1/2 cup superfine sugar
-1 cup of peanut butter chocolate chips (or any other kind)
-2 large eggs
-1 cup milk
-6 tbsp sunflower oil or melted, cooled butter
-1 tsp vanilla extract

Directions:
1. Preheat the oven to 400 degrees F. Grease a 12 cup muffin pan or line with 12 muffin paper liners. Sift together the flour, baking powder, and salt into a large bowl. Stir in the sugar and chocolate chunks.

2. Lightly beat the eggs in a large pitcher or bowl, then beat in the milk, oil, and vanilla extract.

3. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not over mix.

4. Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 20 minutes, until well risen, golden brown, and firm to the touch.

5. Let the muffins cool in the pan for 5 minutes, then serve warm or transfer to a wire rack and let cool completely.

*Courtesy of 1 Mix, 100 Muffins
-Susanna Tee