Peanut Butter Muffins

If you love peanuts and peanut butter then these muffins are for you!

Makes 12


280g plain flour

1tbsp baking powder

115g soft dark brown sugar

2 egg replacements

175 ml non dairy milk

6tbsp sunflower or other flavourless oil

175g peanut butter (crunchy or smooth)


50g unsalted roasted peanuts, chopped

40g demerara sugar


  • Preheat oven to 200c/400f/gas 6. Line a 12 hole muffin tin with paper cases or grease the holes
  • Make the topping – mix the peanuts and the sugar in a small bowl and set aside
  • Mix together the flour, baking powder  in a bowl then stir in the brown sugar
  • Measure the milk in a measuring jug, then beat in the egg replacer, oil and peanut butter
  • Make a well in the centre of the dry ingredients and add in the liquid – gently fold in until just combined – DO NOT BEAT – THERE SHOULD BE LUMPS IN THE BATTER
  • Divide the mixture among the muffin tin, then sprinkle each with the peanut topping
  • Bake for 20 minutes, until risen, firm and golden
  • Serve warm from the oven or leave to cool completely on a wire rack

Calorie Count :: New Recipe

This entry was posted in Cake Sale, Charity, Muffins and tagged , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s