Peanut Butter & Hazelnut Choc Muffins
The recipe is very much like my banana one, and the base muffin recipe can be so easily adapted for so many muffin creations. Tailor it for whatever you fancy, but for now have a go at this one! There's a video I did for it: https://www.youtube.com/watch?v=X1Rb1KthJXE
Peanut Butter & Hazelnut Choc Muffins
The recipe is very much like my banana one, and the base muffin recipe can be so easily adapted for so many muffin creations. Tailor it for whatever you fancy, but for now have a go at this one! There's a video I did for it: https://www.youtube.com/watch?v=X1Rb1KthJXE
Open in Cookpad AppSteps
- 1
Pre-heat your oven to 200°C/400°F/Gas Mark 6
- 2
Place 12 muffin cases in a 12 hole muffin tin.
- 3
Add the flour, sugar, salt and baking powder to a large bowl and mix well. Measure the oil & milk into a jug together and stir into the flour mixture. Stir to just combine, no need to overdo it. Add the egg and, again, just stir it in to combine. Stir in the peanut butter. Drizzle the hazelnut chocolate over the top of the mixture and then, with a knife, “cut” the chocolate through the mixture, effectively creating swirls throughout.
- 4
Add two good teaspoons of mixture into each muffin case.
- 5
Bake for 20-25 minutes. Remove from the oven and transfer from the muffin tin to a wire rack to cool immediately.
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