6 tablespoons baking powder
1 pound cake mix
1 cup creamy peanut butter
4 eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground nutmeg
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
8 tablespoons distilled white vinegar
1 cup butter, melted
Preheat oven to 450 degrees F (220 degrees C). Grease 20 muffin cups.
In a large saucepan combine the baking powder, peanut butter and peanut butter. When the mixture is warm place flour into a small bowl, then fold into the mixture. Mix in the eggs, one at a time, mixing well after each addition.
Stir together the flour, baking powder, nutmeg, salt, cinnamon and cloves. Stir the mixture into the moistened crust and sprinkle evenly over the top.
Bake in preheated oven for 45 minutes, until a toothpick inserted into the center of the pan comes out clean. Cool completely on a wire rack.
In a medium bowl, combine cream cheese, white sugar and vinegar. Mix thoroughly.
Heat butter in a large skillet over medium high heat. Mix in the melted butter or margarine, stirring well after each addition. Cook, stirring constantly, for 4 minutes. Remove from heat and stir the remaining butter mixture into the skillet. Cook, stirring constantly, until the mixture comes to a full rolling boil.
Remove muffins from pan