I've had a real hankering for peanut butter this week and these have more than satisfied my craving. The toasty nuttiness of the muffin is highlighted beautifully by a bittersweet dark chocolate topping. I've also used ground almonds in the mixture, which not only gives the muffins a lovely moist texture, but means they keep really well. Although I doubt they will last that long!
Prep time: 15 Minutes
Baking time: 30 Minutes
100g Unsalted Butter (Softened)
200g Smooth Peanut Butter
200g Light Muscovado Sugar
3 Medium Eggs
1tsp Vanilla Extract
100g Ground Almonds
1tsp Baking Powder
100g Plain Flour
50g Dark Chocolate (Finely chopped)
Preheat the oven to 170C/325F/Gas 3 and line a muffin tray with 10 large cases. Cream the sugar into both of the butters, then beat in the eggs with the vanilla extract one at a time. Fold through the ground almonds, then sift in the baking powder with the flour and mix together until combined. Spoon evenly into each of the muffin cases. Sprinkle a little chopped chocolate onto each, then with the point of a knife just prod down any chunks into the mixture. Bake in the centre of the oven for around 30 minutes, until a metal skewer can be cleanly removed when inserted into the middle of one of the muffins, then remove. Leave in the tin for about 15 minutes, then remove each muffin from the tray and leave to cool completely on a wire rack. Eat them all up!
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