Peanut Butter Kiss Mini Muffins - cooking recipe

Ingredients

1 cup flour
1/4 cup packed dark brown sugar
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1/3 cup creamy peanut butter, at room temperature
1 tablespoon vegetable oil
1 large egg, at room temperature
1/2 cup milk, at room temperature
1/2 teaspoon vanilla extract
24 Hershey chocolate kisses, unwrapped

Preparation

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.