Peanut Butter Muffins

Ingredients:

•	Crisco Original No-Stick Cooking Spray
BATTER
•	2 cups All Purpose Flour
•	2 tablespoons sugar
•	1 tablespoon baking powder
•	1 teaspoon salt
•	1 large egg
•	1 cup milk
•	1/3 cup vegetable oil
•
TOPPING
•	3 tablespoons sugar
•	3 tablespoons  All Purpose Flour
•	3 tablespoons Creamy Peanut Butter
OR	Extra Crunchy Peanut Butter
•	1/8 teaspoon salt

Directions:

1.	HEAT oven to 400ºF. Spray a 12-cup muffin pan with a no-stick cooking spray or line with paper cups.
2.	STIR together flour, sugar, baking powder and salt in medium bowl. Combine egg, milk and oil in small bowl. Add liquids to flour mixture, stirring just until dry ingredients are moistened. Divide batter evenly among cups.
3.	COMBINE sugar, flour, peanut butter and salt in small bowl, mixing with fork until crumbly. Divide topping over muffins. Lightly stir into muffin with knife.
4.	BAKE 18 to 23 minutes or until golden brown. Cool in pan on rack 5 minutes. Remove from pan to rack to cool completely.

Yield: 12 servings

Grilled Salmon with Peanut Hoisin Sauce

Ingredients

•	1/2 cup Jif® Omega-3 Creamy Peanut Butter
OR	1/2 cup Jif® Creamy Peanut Butter
•	1/2 cup hoisin sauce
•	1/2 cup finely chopped onions
•	1/4 cup rice wine vinegar
•	1/2 cup water
•	2 to 3 cloves garlic, minced
•	4 (6 oz.) salmon fillets
•	Crisco® Original No-Stick Cooking Spray
•	Salt and pepper
•	1/2 cup sliced green onions

Directions

1.	WHISK peanut butter, hoisin sauce, onion, vinegar, water and garlic in a medium saucepan. Bring to a boil, stirring constantly. Reduce heat and simmer about 5 minutes, stirring often.*
2.	HEAT grill. Spray both sides of salmon fillets with no-stick cooking spray; season with salt and pepper.
3.	GRILL to preferred doneness, taking care not to overcook. Top each fillet with warm Peanut Hoisin Sauce and sprinkle with sliced green onions just before serving.
TIP	*At this point, sauce can be refrigerated for up to several days. Heat before serving, adding water as necessary if too thick.

Pumpkin Peanut Butter Banana Sandwich

Inspired by Elvis Presley’s passion for peanut butter and banana sandwiches, this unique peanut butter sandwich is great for a quick anytime treat. In this version, pumpkin and peanut butter, two nutrition powerhouses, blend easily to create a spread without all the fat and calories of plain peanut butter. Simply spread the light and creamy pumpkin-peanut butter over whole wheat bread and cover with banana slices.

Ingredients

• 1/2 cup pumpkin
• 1/2 cup creamy or crunchy peanut butter
• 4 slices whole wheat or white bread
• 1 medium banana, cut into 1/4-inch slices

Directions

COMBINE pumpkin and peanut butter in small bowl until well blended. Makes 1 cup.

SPREAD 1 tablespoon pumpkin peanut butter spread on each slice. Top two slices with banana slices. Top each with second slice of bread to make sandwiches.

REFRIGERATE leftover pumpkin peanut butter spread in tightly covered container for up to 5 days.

TIP: Sandwiches can also be made with pita bread, English muffins or tortillas. The pumpkin peanut butter spread is also good on crackers or with celery sticks.

Makes 2 sandwiches

Below : classic peanut butter banana sandwich