So it has been quite a while since my last post! From mid May onwards, I was in the midst of final exams and dissertation frenzy. The day after my final exam, I flew back to Mauritius for a family wedding aswell as a well deserved break to celebrate the end of University! My best friend from Uni along with my sister and several cousins were all visiting Mauritius at the same time which meant that we have been out and about being tourists for the past two weeks or so!
After a longggg break from the kitchen and baking, I wanted to start with something relatively simple to make, not requiring many ingredients, thus making muffins the perfect option! Playing around with what I had in the kitchen, I used a mixture of cassava and plain flour for these but using just whole wheat flour would work just aswell!
DARK CHOCOLATE MUFFINS WITH PEANUT BUTTER CENTRE
- 100g cassava flour
- 100g plain flour
- 1 tsp baking powder
- 0.5tsp baking soda
- Pinch of salt
- 40g cocoa
- 60 g coconut oil, melted
- 1 egg or 2 egg whites
- 220g non fat milk
- 100g honey
- A handful of dark chocolate chips, optional
- About 12 tsp of peanut butter
1. Combine the flours, cocoa, baking soda, baking powder and salt. Add in the chocolate chips if using.
2. Make a well at the centre of the dry ingredients, break in the egg, add the oil, honey and milk and combine until you obtain a smooth batter, do not over mix.
3. In muffin cases, half fill with batter. Add in a teaspoon on peanut butter on the batter and cover with more muffin batter.
4. Bake the muffins for 15-20 minutes in a preheated oven at 175 degrees Celsius until muffins are well risen.
These are best warm as the peanut butter is all melted and oozing.
Xx
PDF
No comments :
Post a Comment