Peanut Butter Chocolate Chip Poundcakes

3 c Flour

1 1/2 ts Baking powder

1 ts Baking soda

1/2 ts Salt

6 tb Butter or margarine; room

-temp c Creamy peanut butter 1 c Packed light brown sugar

2 lg Eggs

1 1/4 c Buttermilk

1 ts Vanilla extract

12 oz Semisweet chocolate

-minichips Heat oven to 350 degrees. Lightly grease four 3 1/2 cup mini-loaf pans. Mix flour, baking powder, baking soda and salt. Beat butter, peanut butter and sugar in a large bowl with electric mixer untill pale and fluffy. Beat in eggs one at a time until blended. Beat in buttermilk and vanilla. With mixer on low speed, gradually add flour mixture, mixing just until blended. Stir in chips. Scrape into prepared pans. Bake 35 to 40 minutes or until pick inserted in centers comes out clean. Cool in pans on wire rack 5 minutes. Turn out on rack and cool completely. Store airtight. Makes 4 small loaves. Gift Card: Store: Room temp, 1 week; freezer, 3 months. Juanita BTFF46A
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