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Peanut butter muffins
- Published: 3 Oct 22
- Updated: 18 Jul 24
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.
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Our top tip: split them open and spread with butter and jam for a seriously indulgent treat. Discover more recipes with peanut butter here.
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Makes 12
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Hands-on time 15 min, oven time 20 min
Ingredients
- 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
You’ll also need
- 12-hole nonstick muffin tin
Method
- 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.
- Recipe from September 2022 Issue
Nutrition
- Calories
- 377kcals
- Fat
- 21.3g (10.1g saturated)
- Protein
- 8.5g
- Carbohydrates
- 36.8g (14.1g sugars)
- Fibre
- 2.1g
- Salt
- 0.8g
delicious. tips
The muffins can be frozen for up to 3 months. Defrost thoroughly before eating.
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