Peanut Butter and Jam Muffins
1 cup white sugar (about 250 grams)
1 1/2 cups plain or wholemeal flour (about 225 grams)
1 1/2 teaspoons baking powder
100 grams chocolate chips
125 grams peanut butter
3/4 cup milk (185 mL)
1 egg
Raspberry jam
Preheat the oven to 200 degrees celsius. Grease or line a muffin pan and set it to one side.
In a large bowl sift the flour and baking powder, then add the sugar and chocolate chips and mix well.
Melt the peanut butter. Whisk the milk into the peanut butter, then whisk in the egg.
Pour the liquid into the dry ingredients and mix it by folding the dry ingredients from the bottom over the top of the liquid. Try not to over-mix.
Spoon mixture in to half-fill each muffin hole, then place a teaspoonful of jam in the centre of each. Spoon the rest of the mixture over the top and then bake for about 20 minutes.
1 cup white sugar (about 250 grams)
1 1/2 cups plain or wholemeal flour (about 225 grams)
1 1/2 teaspoons baking powder
100 grams chocolate chips
125 grams peanut butter
3/4 cup milk (185 mL)
1 egg
Raspberry jam
Preheat the oven to 200 degrees celsius. Grease or line a muffin pan and set it to one side.
In a large bowl sift the flour and baking powder, then add the sugar and chocolate chips and mix well.
Melt the peanut butter. Whisk the milk into the peanut butter, then whisk in the egg.
Pour the liquid into the dry ingredients and mix it by folding the dry ingredients from the bottom over the top of the liquid. Try not to over-mix.
Spoon mixture in to half-fill each muffin hole, then place a teaspoonful of jam in the centre of each. Spoon the rest of the mixture over the top and then bake for about 20 minutes.
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