Peanut butter muffins
In just over half an hour you can have a tray of still-warm, fluffy and delicious peanut butter muffins packed with goodness. Great for feeding a crowd or filling lunchboxes.
Ingreadient
- 340g plain flour
- 150g caster sugar
- 2 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1 tsp sea salt
- 175g unsalted butter, chilled and diced, plus extra to grease
- 110g whole milk
- 200g smooth peanut butter
- 2 large free-range eggs
- Blanched peanuts to decorate
- 12-hole nonstick muffin tin
Instruction
- Heat the oven to 160°C fan/gas 4. Grease a muffin tin with butter or line with muffin cases.
- In the bowl of a stand mixer or using electric beaters, combine the flour, sugar, baking powder, bicarb, salt and butter for 3 minutes until smooth. Mix in the milk, followed by the peanut butter and then the eggs, ensuring each egg is incorporated before adding the next.
- Use a tablespoon to divide the mixture between each muffin tin hole, then sprinkle peanuts on top of each mound of batter. Bake for 20-25 minutes, or until golden and puffed up.
