Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, peanut butter & hazelnut choc muffins. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Peanut butter is a food paste or spread made from ground, dry-roasted peanuts. It often contains additional ingredients that modify the taste or texture, such as salt, sweeteners, or emulsifiers. Peanut butter is popular in many countries.
Peanut Butter & Hazelnut Choc Muffins is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Peanut Butter & Hazelnut Choc Muffins is something which I have loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can have peanut butter & hazelnut choc muffins using 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Peanut Butter & Hazelnut Choc Muffins:
- Get 210 g plain flour
- Make ready 150 g caster sugar
- Take Pinch salt
- Get 2 tsps baking powder
- Get 75 ml vegetable oil
- Get 75 ml full fat milk
- Make ready 1 medium sized egg
- Make ready 3 tbsps peanut butter
- Prepare 2 tbsps hazelnut chocolate spread + 1 tsp veg oil to slacken (optional)
Things might get pretty simple sometimes but sometimes that's just what a. Peanut butter is high in protein and essential minerals, though it also contains saturated fats and is high in calories. In moderation, peanut butter can provide many health benefits and help people lose. Peanut butter ought to be a healthy food, packed with protein, fiber, monounsaturated fats, and But most commercial peanut butter brands are spiked with hydrogenated oils and unnecessary fillers and.
Instructions to make Peanut Butter & Hazelnut Choc Muffins:
- Pre-heat your oven to 200°C/400°F/Gas Mark 6
- Place 12 muffin cases in a 12 hole muffin tin.
- 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.
- Add two good teaspoons of mixture into each muffin case.
- 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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