The Sunday Post (Inverness)

Recipe Peanut butter muffins

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Makes: 12

This is one of those miracles of food science. The air incorporat­ed while creaming the butter acts as a leavener, turning just three ingredient­s into muffins with a souffle-like texture.

However, the creaming step is the most important, so if you attempt to muscle though this with a whisk instead of a stand mixer, you’ll end up with a dense, fudge-like consistenc­y – and a sore arm. These muffins are delicious as dessert but with so much protein you can even cut back on the sugar and make them for breakfast.

For a fun twist, add a teaspoon of jam to the top of each one before baking.

You’ll need:

4 large eggs 150g sugar 180ml creamy no-stir peanut butter (not natural peanut butter)

Method:

1. Preheat the oven to 350F/175C. Line a muffin tin with paper liners.

2. Put the eggs in the bowl of a stand mixer fitted with the whisk attachment. Beat the eggs on high speed for eight to 10 minutes until they are a very pale yellow colour and have become much thicker and more voluminous.

3. Add the sugar and continue to beat on high speed for another two to three minutes.

4. Add the peanut butter to a large microwave-safe bowl and microwave for 30 seconds on half power to loosen.

5. Add one quarter of the egg-sugar mixture to the peanut butter and fold in gently until the mixture is smooth and there are no visible streaks. Repeat with the remaining egg-sugar mixture in three batches.

6. Using an ice cream scoop, place 60 ml of batter in each muffin liner.

7. Bake for 20 to 22 minutes, until a toothpick inserted in the centre of a muffin comes out clean. The muffins will be puffy when baked but deflate as they cool.

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