MUFFINS WITH CHOCOLATE AND PEANUTS 20/06/2013
Ingredients:
1/2 cup unsalted butter, melted and cooled
2 large eggs
1 cup buttermilk
1 1/2 teaspoons pure vanilla extract
1 3/4 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 cup light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup peanut butter chips
Preheat oven to 375 degrees. Butter a muffin pan(s) or line with paper
liners. Makes 18 muffins.
In a large bowl whisk together the melted butter, eggs, buttermilk, and
vanilla extract.
In another large bowl whisk together the flour, cocoa powder, sugar, baking
powder, baking soda, and salt. Stir in the peanut butter chips. With a rubber
spatula fold the wet ingredients into the dry ingredients and stir only until
the ingredients are combined. Do not over mix the batter or you will have tough
muffins.
Fill the muffin cups with the batter til almost full. Bake about 15 – 20
minutes or until a toothpick inserted in the center of a muffin comes out clean.
Transfer to a wire rack and let cool for about 5 minutes before removing from
pan.
1/2 cup unsalted butter, melted and cooled
2 large eggs
1 cup buttermilk
1 1/2 teaspoons pure vanilla extract
1 3/4 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 cup light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup peanut butter chips
Preheat oven to 375 degrees. Butter a muffin pan(s) or line with paper
liners. Makes 18 muffins.
In a large bowl whisk together the melted butter, eggs, buttermilk, and
vanilla extract.
In another large bowl whisk together the flour, cocoa powder, sugar, baking
powder, baking soda, and salt. Stir in the peanut butter chips. With a rubber
spatula fold the wet ingredients into the dry ingredients and stir only until
the ingredients are combined. Do not over mix the batter or you will have tough
muffins.
Fill the muffin cups with the batter til almost full. Bake about 15 – 20
minutes or until a toothpick inserted in the center of a muffin comes out clean.
Transfer to a wire rack and let cool for about 5 minutes before removing from
pan.