Amazingly versatile, peanut butter and fudge muffins are ideal for breakfast, as a snack with 11 o’clock tea or as a light lunch or supper

Makes10 peanut butter, fudge muffins. Heat oven to 180 °C. Line 10 standard muffin-tin hollows with paper cases and grease with non-stick spray. In a mixing bowl sift together 240 g (430 ml) cake flour, 15 ml baking powder and 1 ml salt. Whisk together 1 egg, 2 ml vanilla essence, 225 ml milk and 50 ml melted butter. Add to dry ingredients, mixing well. Add 90 ml crunchy peanut butter  and 110 g diced fudge and mix well. Divide the batter among muffin hollows and spoon 5 ml crunchy peanut butter on top of each muffin. Bake for 20 – 25 minutes. Use a thin skewer to test if done.

Peanut butter and fudge muffins Peanut butter, fudge muffins
PHOTO: Micky Hoyle

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Edition SARIE FOOD April / May 2014 | Story 30 Muffins| Recipe Peanut butter, fudge muffins