Peanut Butter Muffins... to entice the little grown-ups!
I can't disentangle the smell and taste of peanut butter from the 'little grown-ups'. These muffins dont have the show-off credentials of a frost or a glaze, but are unfailingly good! The sight of them are so cheering and they are a breeze to make and gorgeous to eat!
The recipe fits perfectly for a single batch of 12, a standard muffin tray. These are all you need under normal conditions.
INGREDIENTS:
Crunchy Peanut Butter - 125 grams
Light Muscovado Sugar - 125 grams
Soft Butter - 50 grams
Medium Eggs - 2
Milk - 85 ml
Plain Flour - 150 grams
Baking Powder - 1/2 teaspoon
Salted Peanuts, Coarsely Chopped - 3 tbsps
METHOD:
Preheat the oven to 200 degrees C.
Line a deep 12-hole muffin tray with muffin cases.
In a large bowl, beat the peanut butter, sugar and butter together until fluffy.
In another bowl, whisk the eggs and milk together and set aside.
Sift the flour and baking powder together.
Fold in the flour mixture into the peanut butter mix, gently, in batches. Do not over mix. Let it remain lumpy.
Pour in the egg mixture and fold in till all is just well combined, Never aim for a smooth mix. A lumpy mix makes way for the best muffins!
Spoon the mix into the muffin cases and sprinkle the chopped nuts over the top of each one.
Bake for 20 minutes or until well risen and firm to touch.
Turn out to cool on a wire rack and eat warm or cold:)
The muffins keep well for 2 days. I refrigerated mine and it stayed good for 4 days. Ofcourse a quick run in the microwave did the trick!
Lots and lots of love and happiness:)))
The recipe fits perfectly for a single batch of 12, a standard muffin tray. These are all you need under normal conditions.
INGREDIENTS:
Crunchy Peanut Butter - 125 grams
Light Muscovado Sugar - 125 grams
Soft Butter - 50 grams
Medium Eggs - 2
Milk - 85 ml
Plain Flour - 150 grams
Baking Powder - 1/2 teaspoon
Salted Peanuts, Coarsely Chopped - 3 tbsps
METHOD:
Preheat the oven to 200 degrees C.
Line a deep 12-hole muffin tray with muffin cases.
In a large bowl, beat the peanut butter, sugar and butter together until fluffy.
In another bowl, whisk the eggs and milk together and set aside.
Sift the flour and baking powder together.
Fold in the flour mixture into the peanut butter mix, gently, in batches. Do not over mix. Let it remain lumpy.
Pour in the egg mixture and fold in till all is just well combined, Never aim for a smooth mix. A lumpy mix makes way for the best muffins!
Spoon the mix into the muffin cases and sprinkle the chopped nuts over the top of each one.
Bake for 20 minutes or until well risen and firm to touch.
Turn out to cool on a wire rack and eat warm or cold:)
The muffins keep well for 2 days. I refrigerated mine and it stayed good for 4 days. Ofcourse a quick run in the microwave did the trick!
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Spicy-Aroma