Peanut Chocolate Muffins
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour
- 4 teaspoons baking powder
- 100 g cane suar
- 200 g chocolate chips, dark
- 1 egg (s)
- 250 g peanut butter with pieces
- 2 teaspoons jam (strawberry jam)
- 60 g butter, melt
- 0.25 liter ¼ milk
- Fat for the shape
- possibly powdered sugar for dusting
Print Recipe
Pin Recipe Instructions
- Grease a 12 cup muffin pan.
- Sift the flour and baking powder into a bowl. Add sugar and chocolate chips and stir well. Then press a recess in the middle. Mix the egg, peanut butter, jam, butter and milk and place in the well. Mix together briefly (lumps may form). Distribute the mixture evenly on the molds.
- Put top / bottom heat in the preheated tube for approx. 20 - 25 minutes at 180 ° C.
- Let the muffins cool for 10 minutes and then carefully tip them out of the mold. Dust with icing sugar if necessary.
- They also taste delicious the next day and are easy to freeze. I defrost them in the oven and they`ll be super crispy.
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