Crispy peanut butter muffins

Ingredients for 1 servings:

• Oil or melted butter for the mold or paper baking cups
• 280 g flour
• 1 tbsp baking powder
• 1 pinch of salt
• 120 g raw cane sugar, dark brown, e.g. Muscovado
• 2 eggs
• 175 ml milk
• 6 tbsp sunflower oil
• 175 g peanut butter, chunky
• 50 g peanuts, unsalted, roasted
• 40 g cane sugar (Demerara sugar)

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

makes 12 pieces.

Preheat the oven to 200°C. Grease a 12-hole muffin tin or line it with paper baking cups. For the topping, finely chop the peanuts, mix them with the demerara sugar, and set aside. For the batter, sift the flour, baking powder, and salt into a large bowl. Stir in the dark brown sugar. Lightly beat the eggs in a mixing bowl or bowl. Stir in the milk, sunflower oil, and peanut butter. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix briefly, but do not overmix. Spoon the batter into the prepared tin and sprinkle with the peanut topping. Bake in the preheated oven for about 20 minutes, until the muffins are risen and golden brown and spring back slightly when pressed. Let the muffins cool in the tin for 5 minutes. Serve warm or remove from the tin and let cool completely on a wire rack.