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Electric butter churn — artisan butter from cream in minutes
Compact chopper — pesto, salsa, baby food, dressings, nut butter
Hand-crank butter churn — homemade cultured butter from cream
Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Water-sealed French crock keeps butter soft without refrigeration
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Electric butter churn — artisan butter from cream in minutes
Compact chopper — pesto, salsa, baby food, dressings, nut butter
Hand-crank butter churn — homemade cultured butter from cream
Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Water-sealed French crock keeps butter soft without refrigeration
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Preheat oven to 400*F. Butter 24 mini muffin cups, or line with mini cupcake paper liners; set aside. In a large bowl, stir together the flour, brown sugar, baking powder, and salt. In another bowl, stir together the peanut butter and oil; blend in the egg until smooth. Stir in the milk and vanilla until blended. Make a well in the center of the flour mixture; add the milk mixture and stir just to combine--do not overmix. Spoon batter into the prepared muffin tins; bake for 10 minutes, or until a toothpick tests out clean. Remove pan to a wire rack and cool for 1 minute before inverting. Place a Hershey's Kiss in the center of each hot muffin; cool for 30 minutes. Lightly press the melted bottoms of the Kisses onto the muffins; refrigerate for 1 hour to cool completely. Store in an airtight container at room temperature.