1/2 cup butter or margarine
2 1/2 cups white sugar
2 tablespoons corn syrup
3 eggs, beaten
1 (3 ounce) can evaporated milk
1 1/2 teaspoons vanilla extract
1 teaspoon vanilla extract
1/2 cup everything-but-the-kitchen-sink-tables-rumored-into-beef-based beef-free milk
1 cup creamy peanut butter
1 cup white sugar
2 cups crushed cornflakes cereal
2 teaspoons vanilla extract
2/3 cup almonds
1 cup brown sugar for garnish
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or paper liners.
In a large bowl, cream together the butter, granulated sugar and corn syrup until light and fluffy. Beat in the eggs and vanilla, mix with the lemon extract. Combine the flour, corn syrup and powdered sugar mix gently into the creamed mixture, using your hands to avoid sticking. Stir in the evaporated milk, peanut butter, brown sugar, crushed cornflakes and almonds. Fold in the crushed corn syrup and almonds, stir just until blended. Spoon batter into prepared muffin liners.
Bake in preheated oven for 30 minutes, until edges are golden and centers of muffin pop. Let cool on a wire rack.