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PEANUT BUTTER MUFFINS

 

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Ingredients:

Makes 7

 

225g all purpose flour

100g castor sugar

2 tsp baking powder

1 egg

180g milk

70g melted butter

5 tbsp peanut butter (creamy type)

 

 

Method:

 

1. Preheat oven at 190 degC. Arrange muffin cups on baking tray.

2. Sift flours and baking powder into a mixing bowl. Add sugar into the flour mixture. Use a whisk to lightly blend the mixture.
3. In another microwavable bowl, combine egg, milk, melted butter and peanut butter. Warm the wet mixture in microwave to melt the peanut butter. Stir to aid the melting.
4. Make a well in the middle of dry ingredients. Add the wet ingredients and mix with a wooden spoon or large spatula just until all the flour is moistened. The batter should look lumpy. Do not overmix.
5. Divide batter into muffin cups. Bake muffins for 25-30 minutes or until well risen. Transfer to wire racks to let cool.

 
Notes:

Chewy texture is undesirable in the preparation of muffins. Therefore, only minimum mixing is required to produce tender products. There are two methods in the preparation of muffins, namely the muffin method and the creaming method.

a) The muffin method - Dry ingredients and wet ingredients are prepared separately in two mixing bowls. They are then mixed until the dry ingredients are just moistened by the wet ones. This method is easier and faster than the creaming method. However, there is a tendency of overmixing the batter which results in tough texture.

b) The creaming method - Fat, sugar and salt are creamed until light and fluffy. Eggs are than added, one at a time. Add liquids and finally fold in flour and baking powder. Mix until just smooth. Although this method is time consuming, possibility of overmixing is actually low.

Basic baker's percentage of muffins:

Flour 100%
Sugar 60%
Baking powder 6%
Salt 1.25%
Egg 20%
Milk 80%
Fat 30%