Fine textured, moist and golden, they aren’t too sweet and have a good nutty flavor – you could serve them with a curry or chicken dinner, or with roast pork. For breakfast, pass them with butter, into which you’ve beaten a little money.
Makes about 16 standard muffins
- 2 cups (8\250g) all-purpose (plain) flour
- 1\3cup (2oz \60g) firmly packed brown sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 1\3 cups (11 floz|330 ml) milk
- 1\4cup (2 oz \60ml) chopped roasted peanuts, salted or unsalted
Preheat an oven to 400 F (200С). Butter standard muffin tins.
In a large bowl stir and toss together the flour, brown sugar, baking powder a ТВ salt. Set aside. In a medium bowl beat the peanut butter briefly until smooth, them beat in a few spoonfuls of the milk. Beat in the remaining milk, then beat in the melted butter and eggs. Stir in the peanuts. Add to the combined dry ingredients and dtir just until blended.
Spoon into the prepared muffin tins, filling each cup about three –quarters full. Bake until a toothpick inserted in the center of a muffin comes out clean, about 15 minutes. Cool in the tins for 5 minutes, then remove.