These are probably the easiest and yummiest muffins I’ve ever made. I had some organic peanut butter and organic walnuts that I decided to use – resulting in creamy peanut butter and walnut muffin. Fluffy, light and perfect for a mid-afternoon snack.
For about 4-6 muffins, you will need:
For the muffins:
Flour – 1 cup
Baking Soda – 1 and a half teaspoons
Vanilla Essence – 1 teaspoon
Vegetable or Olive Oil – 4 tablespoons (some people think it’s a little odd to use olive oil for cooking but I always have and I always will. Vegetable or canola oil works just fine as well)
Brown Sugar – 1/4 cup (I don’t like my cakes or desserts too overly sweet so I tend to put less sugar than most but for these muffins, about 1/4 cup is sufficient)
Milk – 1 cup (of your choice – I used rice milk)
Shelled Walnuts – about a handful
Peanut butter – 3 tablespoons (I used creamy organic peanut butter but any works. You can use chunky peanut butter if that’s what you prefer)
Walnut brittle to top it off:
Peanut butter – 1 tablespoon
Crushed walnuts – about 3-4 whole walnuts
Flour – 1 tablespoon
Olive oil – half a tablespoon
Preheat your oven to about 130 degrees C. I kind of did everything by eye, including my oven temperature, seeing as I checked up on my muffins every 5 minutes due to excitement and hunger. Every oven is different so monitoring the muffins is very important.
Mix the flour and baking soda in one bowl. In another smaller bowl, beat the egg well. Add the oil, egg, sugar and vanilla essence to the bowl with the flour and baking soda. Add the milk into the other ingredients while still slowly mixing all everything in together. Make sure to mix everything really, really well. I did it by hand so it took a little while. The peanut butter tends to clump up but after a while it becomes fairly smooth – so keep mixing!
Once everything is combined, spoon your mixture into the muffin tray. Now, for the crushed walnut brittle thingy: in a small bowl, mix the four ingredients listed together. It’ll be a little grainy due to the sugar and that is totally fine. Using a teaspoon, add a little brittle thingy (I clearly need a name for it) to each muffin. I added half a walnut on top too which ended up becoming caramelised and crunchy due to the raw sugar (success).
I like my muffins moist and light – so for me, cooking them for about 15-17 minutes was enough. I did the toothpick test to make sure they were cooked through. ENJOY!
☼ ☀ J