Читать книгу 100 Magnificent Muffins and Scones - Felicity Barnum-Bobb - Страница 21

Crunchy peanut butter muffins

Before you offer these to any children, do check that they’re not allergic to nuts.

MAKES 24 MINI-MUFFINS / READY IN 25 MINUTES

150g | 5oz plain flour

5ml | 1 tsp baking powder

100g | 3½oz golden caster sugar

Pinch of salt

90ml | 6 tbsp crunchy peanut butter

100 ml | 4fl oz sunflower oil

1 large egg

175ml | 6fl oz skimmed milk

1 Pre-heat the oven to 200°C/400°F/gas 6. Line mini-muffin tins with 24 paper mini-muffin cases.

2 Sieve the flour, baking powder, sugar and salt together into a bowl.

3 In a large jug mix the peanut butter, oil, egg and milk together with a fork.

4 Pour the wet ingredients into the dry, stir gently together to combine.

5 Spoon into the paper muffin cases. Bake for 7 minutes or until the muffins are firm, risen and golden, and a cocktail stick inserted into the centre comes out clean.