Peanut Butter Muffin

                                                 Peanut Butter Muffin:

My sister who never favour chocolate in her indulgence, has recently developed taste for snickers. On poking, she told me that it’s the peanut flavour which is irresistible for her.

This rakshabandhan I challenged myself to prepare a whole menu based on peanut flavour. I made, Indonesian Paneer Satay, Penne pasta in pesto sauce (walnuts were replaced by peanut), Garlic bread and peanut butter Muffins. That day, I saw delight on her face.

Here is the recipe for peanut butter muffin

You need:

2 cups of refined flour

1 cup of brown sugar, powdered

1 cup peanut butter

2 medium eggs

3-4 drops of vanilla essence

Half tsf baking powder

10ml of milk

Here you go:

In a bowl, beat eggs, sugar, peanut butter and vanilla essence. Sieve flour and baking powder into the mixture. Whisk gently with roll and cut technique. Add milk to adjust consistency. It should not be too thick or flowy.

Transfer the mixture in silicon shells. I made 6 muffins from the above quantity. Make sure you fill only three quarters of moulds with batter. Bake in a preheated oven at 180C for over 15min.

Unmould and serve best with cinnamon coffee.

Muffins

My sweet tooth is an all time problem for my knees. But one has to suffer at the cost of another. Well am glad to announce that we finally bought a beater, blender cum chopper. Thanks to Vishwa for generous part payment. On a usual day, I am hardly awake past 10 pm. But the new gadget was tempting me to try the long lorn muffins, and so, at 11 pm that night, I finally decided to try my hand at the muffins with the newly purchased, opened the first time whisker. Haash!

The recipe is quite easy and quick. In a bowl, take 2 eggs, 100 gm powdered sugar, 50gm salted butter (Amul utterly butterly delicious!) and few drops of vanilla essence. It’s a shame we don’t have vanilla pods available in neighbourhood. Well, whisk it properly until it’s frothy. Add 100 gm refined flour, 1tsf baking powder and 1/4^thtsf baking soda (Yes! I use both egg and baking powder) sieving into the mixture. Whisk again. Pour the mixture in different shape silicon moulds. Bake in preheated oven at 120C for 20-25 minutes. The smell itself is sufficient to know when it’s done, though the best out there have their ways to check the muffin. Poke the knife in the middle. If it comes out clean, it’s done! But my experiment animal (Vishwa J) has his own way to check it. He will cut a wedge shape part of it over knife. If it doesn’t crumbles down, then its perfectly done. Huh! I say, “bade log! bade log!”

Time to enjoy the feast!!