Holiday Breakfasts – Peanut Butter Muffins

(This is not a good photo as the peanut butter is almost the same colour as the muffins, but if you look closely you can see a large dollop of peanut butter oozing from the top of the muffin) 

Have I mentioned that I love baking muffins and that I have been expermenting with vegan baking and that they are our staple breakfast at weekends? Maybe once or twice before!!

We have just had a holiday in a lovely self catering cottage in the West of the West of Cornwall and naturally I packed my silicone muffin tray just in case we had muffins for breakfast.

I had about 1/3 of a jar of peanut butter that I wanted to use up – slightly too much for my usual method of using up peanut butter (long handled teaspoon, mug of coffee, comfy sofa, spoon PB from jar to mouth making sure you get every last morsel from the jar)

I made these to my usual vegan muffin recipe and reduced the fat – but if you prefer use the standard sweet muffin batter, a ratio of half spelt to plain flour seems to work the best, if you do not have spelt four, just use plain flour instead.

Peanut Butter Muffins (makes 6 small or 4 medium muffins – perfect for 2 for breakfast)
Dry ingredients
2.5oz spelt flour
2.5oz plain flour
1oz golden granulated sugar
1tsp baking powder
pinch salt

Wet Ingredients
5oz soy milk
1oz sunflower oil
Large dollop peanut butter (I used 1oz but you could easily double this amount – Sunpat smooth peanut butter is perfect) 

Extra peanut butter
Oats

Place the dry ingredients in a bowl and mix well, whisk wet ingredients in a separate bowl or jug. Fold wet ingredients into the dry (no more than 15 folds) to make a batter (lumps are fine)

Pour into muffins cases or a silicone mould. Put a spoon of peanut butter into each muffin and push down so it is almost submerged in the batter. Sprinkle oats on top. Bake for 20 to 25 mins GM4/180C/350F until risen and golden brown.Enjoy!

Notes:

I may add some crushed peanuts to the batter next time – or use crunchy peanut butter.
I am sure that these would be sublimely rich if made with nut milk