Instructions: Makes about 2 dozen muffins

Preheat oven to 400 degrees. Spray regular-size muffin pans with nonstick cooking spray. In a medium bowl, stir together the flour, salt, baking powder, baking soda, coconut and pecans. Set aside.

Using an electric mixer, beat the butter and peanut butter until light and fluffy. Add the brown sugar and continue beating until well-combined. Add the eggs, one at a time, scraping the sides of the bowl after each addition. Stir in the bananas and Amaretto.

Gently stir the flour mixture into the peanut butter mixture just until blended.

Fill the prepared muffin pans two-thirds full. Bake for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove from oven. Let muffins cool in pan about 5 minutes before removing to wire rack.

Q: Along with other wonderful breads, we were served a delicious Peanut Butter Muffin at Keefers Old Town Cafe in Bandon, Oregon. Could you get the recipe for these muffins? - Dick and Dottie Miller, Corvallis

A: Owners Elizabeth and Keefer French say that Keefers Old Town Cafe serves an eclectic Hawaiian-based cuisine emphasizing Hawaiian and local seafood.

Keefers is open for lunch and dinner Wednesday through Sunday until summer, when its open seven days a week. French says the bakers vary their muffin recipe regularly. They hope this recipe is close to the Peanut Butter Muffin you enjoyed.

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