These muffins would definitely back fabulous breakfasts…in fact I know they do as that’s exactly what I had this morning. A cup of tea (or three), a banana, and a muffin. Yum yum. I seriously enjoyed getting my bake on over the weekend, I’ve recently moved into new accommodation for my placement year and was itching to play with the cooker! A huge improvement on student accommodation I have to say! Back to the muffins, and these do make relatively acceptable breakfast fare - especially good for one the go when I’ve
snoozed turned off all my alarms. Went down well with the office too, though I’ve made a mental note that my boss is allergic to peanuts!
I made these with another of the hand-stirred conserves I received from
Mackays* – this time the raspberry one. Again I’m not 100% convinced this has the fruity flavor I’d want from a jam, but unlike the bakewell recipe it doesn’t matter too much here. You just want a nice fruity sweetness against the peanut!
I’ve moved towards cup measurements recently, as I’ve found it a lot easier to make up my own recipes using these quantities – the mathematical-geek part of me loves the ratios involved with baking…
Ingredients.
- 2 cups of flour
- 1 cup of sugar
- 2 tsp baking powder
- 1 cup peanut butter – I used crunchy which added a fab texture
- 1 cup milk
- 1 egg
- 1 tsp oil (which I forgot to add, hence mine were a littleeee dry)
- Jam*
This is such an easy recipe; I love muffins as they really are throwing things into a bowl, a little mix, then bake. Couldn’t be simpler!
Mix your flour, sugar and baking powder together in a large bowl. You should probably sieve them, but I’m lazy and lacking in the sieve department right now…
Add your peanut butter, and mix until it looks bread-crumby. This is probably the hardest part as p-butter is so sticky – I’d recommend using a knife and chopping motions.
Mix together your egg, milk and oil in a jug, then pour into the dry ingredients. Stir until just combined.
Half fill twelve muffin cases (in your tray, of course!) with the mixture, then top with a small teaspoon of jam. Top with the rest of the batter mix, and smooth over so no jam is visible…or it bubbles up and burns…
Bake at 180C for 15 minutes – they should be risen, golden, and give when pressed. And they should smell delicious too!
Let cool completely, as hot jam is not something you want to bite into. Enjoy for afternoon tea, or breakfast; hide them away for yourself, or leave unattended in the office – and enjoy the classic ‘peanut butter and jelly’ flavours in a muffin. Yum…
Have you baked anything recently?
Anyone know what the difference is between a cupcake and a muffin? I always thought muffins were bigger, but it seems the pans in the shops (well, Wilkinsons, I’m not made of money!) are all the same size. I’ve decided cupcakes are iced, and muffins are appropriate breakfast food!
