Method

1. Remove batter from refrigerator; no slacking required.
2. Line muffin pan(s) with liners (recommended). If liners are not used, lightly grease each muffin cup. Chef’s Tip: Use double liners for fuller muffins.
3. Cut open one end of the pouch and squeeze the batter into prepared pan filling each cup 2/3 full. Place 1 rounded tablespoon peanut butter on top of each muffin, swirling with knife to create design.
4. For convection oven, bake at 325°F at low fan speed for 20-25 minutes, turning pan(s) halfway through bake time. Check for doneness using a toothpick and add additional bake time, if needed.