Assortment of Muffins

Batter Ingredients

• 2 Cups of All-Purpose Flour
• 1 Cup of Milk
• 1/3 Cup of Vegetable Oil
• 1 Large Egg
• 2 Tablespoons of Sugar
• 1 Tablespoon of Baking Powder
• 1 Teaspoon of Freshly Crushed Sea Salt
• Paper Muffin Cups
• Nonstick Cooking Spray (I use Crisco® No-Stick Cooking Spray and it hasn’t let me down yet. Sticking with the devil you know I guess and sorry about the pun.)

Topping Ingredients

• 3 Tablespoons each of Sugar, All-Purpose Flour and Smooth Peanut Butter or Crunchy Peanut Butter (Then again you might like to try half of each)
• 1/8 Teaspoon of Freshly Ground Sea Salt

Method

1. Preheat oven to 400 degrees F and spray a 12-cup muffin tray with the nonstick cooking spray or alternatively line each of the 12 muffin forms with a paper muffin cup
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   Tip: I find that combining a very light spray with the nonstick cooking spray and lining with paper muffin cups works best. Even the wettest muffin batter won’t stick when doing it this way and with some of the fruit and berry muffins we make this is essential. Paying customers expect near perfection every time and this is how we guarantee satisfaction and thereby don’t have to give any refunds. Even the casual staff don’t mess it up.

2. Use a medium sized mixing bowl and add in the flour, sugar, baking powder and sea salt and stir well
3. Next; use a small mixing bowl to combine the egg, milk and oil. Mix until all are well and truly combined. Once ready add this liquid mixture to your dry ingredients mixture and stir until the dry ingredients are just moistened.
4. When the batter is ready; use a tablespoon, to divide the batter more or less evenly into the 12 muffin cups
5. Now prepare the topping by combining all of the topping ingredients (sugar, flour, peanut butter and sea salt) together in a small bowl. Use a fork to mix them together until they are crumbly.
6. Add equal amounts of the topping mixture onto the top of the muffin batter already in each of your 12 muffin cups. Just add as dollops of topping. Once all of the topping mixture has been portioned out take a wet knife to lightly stir it into the muffin batter one muffin cup at a time.

   Note: This will give a lovely swirly effect where it will become nigh on impossible to tell where topping stops and muffin batter begins once the muffins have been cooked. This greatly enhances the dining experience.

7. Now put the muffins into the preheated oven and bake until they turn a wonderful golden brown color (20 to 25 minutes depending upon your oven)

   
   Muffins in Oven

8. Once cooked remove the muffin tray and let stand covered with a light damp cloth for 5 minutes or so. Then remove the muffins individually from the muffin pan and place on wire rack to finish cooling prior to serving. This is where using the cooking spray and the paper muffin cups in combination pays off. No crumbly peanut butter muffins here thank you very much.

Serving

Yield – No prizes for guessing that these portions will produce 12 standard-sized peanut butter muffins. The muffins can be eaten once they have cooled down a bit or left to cool totally and then consumed.

Icing – If you are going to be icing these muffins do let them cool down first. If applying a chocolate topping simply drizzle warm melted chocolate over the peanut butter muffins shortly after transferring them from the muffin tin to the wire cooling rack. Frosting them with a little confectioners’ sugar always goes down well.

Lunch – Whenever packing them in with a homemade lunch for school or work it is a good idea to wrap them in some plastic cling wrap as they will keep fresher this way.

Additional Toppings – Another very popular variation is to add thinly sliced banana pieces on top of the peanut butter muffins. We usually put a couple of thin slices of banana on top of the muffin then drizzle some warm chocolate over them and then add a couple more slices of banana with a splash of honey on the very top (in the middle and just watch the surprised faces as they bite into the muffins). But most of all enjoy!