If you share my PB appreciation even slightly, you should already be planning to make these bad boys! My sister tweeted me the link from http://www.howsweeteats.com (a phenomenal American baking blogger who is both ingenious and hilarious in equal parts) earlier this week for two reasons:
1) a key ingredient is PB and we share a genetically determined love of all PB baked treats, and
2) it used wholemeal flour.
This made it impossible for me not to try! I’m always looking for ways to incorporate less refined/wholefood ingredients into recipes without scrimping on the taste. This recipe is just the ticket for anyone who, like me, has a bag of unused wholemeal flour sitting in their cupboard biding its time. (My last endeavour into baking cakes with wholemeal flour didn’t exactly have people racing back for seconds….)
The recipe has its measurements in cups, so I’ll do the hard work for you and give you approximate equivalent measures!
If you don’t have a set of measuring cups at home handy, this can be a great investment especially when trawling through American baking blogs for inspiration! (Otherwise, here’s a great link should you need to work out conversions: http://cafefernando.com/conversion-tables/)
This recipe should produce between 12 and 15 deliciously dense, PB and chocolatey muffins to share!
- 300g (2 cups) wholemeal plain flour
- 1/2 teaspoon bicarbonate of soda 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 120g (1/2 cup) plain Greek yoghurt
- 70g (1/3 cup) loosely packed brown sugar
- 115g (1/2 cup) unsalted butter, melted and cooled
- 115g (1/2 cup) peanut butter, melted and cooled
- 165g (2/3 cup) milk
- 150g chocolate chips
1. Preheat the oven to 180 degrees. Place muffin liners in a tin and set aside. Over a low heat, in separate pans melt the butter and peanut butter slowly and set aside to cool.
2. In a small bowl, whisk together flour, baking soda, powder and salt.
3. In a large bowl, whisk together the egg, yoghurt and sugar until smooth. Add in the melted and cooled butter and peanut butter slowly, whisking constantly until creamy.
4. Once combined well, whisk in milk. Add the dry ingredients and chocolate chips, mixing until just combined with a large spoon. Do not overmix!
5. Using an ice cream scoop or large spoon, fill the muffin liners to at least 3/4 of the way full.
6. Bake for 15-18 minutes, just until the tops are set and slightly golden. Remove and let cool, then serve!