Oh, this is certainly not an advertisement for a certain brand of peanut butter but this little rhyme has certainly leave a mark in my poor memory that I could still remember after all these years!
I like peanut butter, not the creamy type but the one that is super chunk, so while browsing for a muffin recipe (yes, it’s a muffin day today!). Instead of sourcing for another recipe off food blogs, at time I will pick a recipe book and select a recipe from there so for today is 孟老师的100道小蛋糕. It’s a really easy recipe to manage, no worry of insufficient creaming – I call this a stress-free recipe. It’s just beating with a handheld mixer, fold in then ta-da it’s ready to bake. I even have time to whip up another recipe of lemon little cakes (that will be for another entry).
I have been looking for tall muffin cases, not those usual short ones that you can easily get from PH, those are the ones that will fit into the normal muffin trays perfectly. When I saw that the taller muffin cases (36mm height) are available, I din think twice about the 1000 pcs per pack that I got one. That will also mean it will be taller than the normal muffin tray so I had to think of another way to put them which is the trusty disaposable alumium cups. Due to my oven size and that it turns during baking, I always have problem using those 6 in 1 muffin tray and I don’t want to just bake 6 at a go so these aluminium cups are my best pal when it comes to baking muffins and cupcakes. I simply love how it turns out! It has the base but does not scarifice on the height too 🙂
I’m happy with how the muffins turn out as well. The golden brown comes from the peanut butter itself. It’s a little crisp on the outside, moist in the inside and has the wonderful aroma of peanut putter. You can’t miss the bite-sized peanuts when you sink your teeth into it. I also thought the sweetness is just right. It’s certainly worth a try if you’re a fan of peanut butter and I’ve another 99 more recipes to try from that book 😛
You need :
60g caster sugar
50g salad oil
100g super chunk peanut butter
100g cake flour
1 tsp baking powder
1. Beat eggs and sugar well.
2. Add in salad oil and mix well.
3. Add in peanut butter and milk, mix well.
4. Fold in sifted cake flour and baking powder.
5. Fill muffin cases till 3/4 full.
6. Bake at 190 degrees for 25 – 30 mins.
I’ve seen a lot of blog events but have never partipcate in one till I saw this and remember I could try my hand with this muffin!