Name: Peanut butter and raspberry muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Ingredients: 337.50 gm self-raising flour, sifted; 118.80 gm brown sugar; 80g butter, melted, cooled; 130.00 gm crunchy peanut butter; 257.50 gm milk; 2 eggs, lightly whisked; 39.60 gm raspberry jam; pure icing sugar, to serve

Peanut butter and raspberry muffins

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Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

Peanut butter and jam muffins - a fun twist on a classic favorite!

Ingredients:

337.50 gm self-raising flour, sifted
118.80 gm brown sugar
80g butter, melted, cooled
130.00 gm crunchy peanut butter
257.50 gm milk
2 eggs, lightly whisked
39.60 gm raspberry jam
pure icing sugar, to serve

Instructions:

Preheat the oven to 200°C and prepare a 6-hole 3/4-cup capacity Texas muffin pan by greasing it or lining it with paper cases.
In a bowl, create a well in the center of the flour and sugar mixture.
In a jug, combine butter, peanut butter, milk, and egg, whisk until smooth. Gently fold into the well until just combined. Fill muffin cases halfway with the mixture. Top each muffin with 1 teaspoon of jam, then cover with the remaining mixture. Bake for 20-22 minutes, or until a skewer inserted into the top half of the muffin comes out clean. Let muffins stand in the pan for 5 minutes before transferring to a wire rack to cool slightly. Dust with icing sugar and serve warm.

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