I love playing about with fillings for muffins and these are a firm favourite. But I have to warn you, they’re somewhat moreish.
260g plain flour
110g butter (melted and left to cool slightly)
1tblsp baking powder
1 medium egg
Crunchy peanut butter
1 muffin tray with 12 cases
Preheat the oven to 190°/gas mark 5.
In a bowl, mix the dry ingredients.
In a seperate bowl, whisk the milk, egg and butter.
Fold the wet and dry ingredients together (with muffins, the rougher the mix, the nicer the muffin so don’t worry about getting it totally smooth).
Half fill the cases with the mix then add approx half a teaspoon of peanut butter and half a teaspoon of chocolate spread to each case.
Then fill the cases with the rest of the muffin mix (the filling should be totally covered).
Place in the centre of the oven and cook for approx 20 to 25 mins (checking after 20).
Leave the muffins to cool in the tray for around 10 minutes (this helps them to retain their shape). Then transfer onto a cooling tray.
Then mix together approx 2 tablespoons of peanut butter and two tablespoons of chocolate spead (depending on how thickly you want the topping to be!)
Spread the mix onto the top of each muffin.
Enjoy with either a cold glass of milk or a strong cup of fresh coffee!
(these also taste wonderful with roughly ground cashew nuts added to the mix before baking!)
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