Wednesday, October 15, 2008

Peanut Butter Muffins


I guess this will be the last post of this month. A couple of projects are lining up and will keep me busy until first week of November. Of course, I am hoping to be able to steal time out to share with you some of the recipes I tried recently. Let end today's short post with this simple muffin recipe which you could quickly whip up for a good breakfast.


Peanut Butter Muffins
Makes 7

Ingredients:
225g all purpose flour
100g castor sugar
2 tsp baking powder
1 egg
180g milk
70g melted butter
5 tbsp peanut butter (creamy type)


Method:

1. Preheat oven at 190 degC. Arrange muffin cups on baking tray.
2. Sift flours and baking powder into a mixing bowl. Add sugar into the flour mixture. Use a whisk to lightly blend the mixture.
3. In another microwavable bowl, combine egg, milk, melted butter and peanut butter. Warm the wet mixture in microwave to melt the peanut butter. Stir to aid the melting.
4. Make a well in the middle of dry ingredients. Add the wet ingredients and mix with a wooden spoon or large spatula just until all the flour is moistened. The batter should look lumpy. Do not overmix.
5. Divide batter into muffin cups. Bake muffins for 25-30 minutes or until well risen. Transfer to wire racks to let cool.

Notes:

1. Chewy texture is undesirable in the preparation of muffins. Therefore, only minimum mixing is required to produce tender products. There are two methods in the preparation of muffins, namely the muffin method and the creaming method.

a) The muffin method - Dry ingredients and wet ingredients are prepared separately in two mixing bowls. They are then mixed until the dry ingredients are just moistened by the wet ones. This method is easier and faster than the creaming method. However, there is a tendency of overmixing the batter which results in tough texture.

b) The creaming method - Fat, sugar and salt are creamed until light and fluffy. Eggs are than added, one at a time. Add liquids and finally fold in flour and baking powder. Mix until just smooth. Although this method is time consuming, possibility of overmixing is actually low.

Basic baker's percentage of muffins:

Flour 100%
Sugar 60%
Baking powder 6%
Salt 1.25%
Egg 20%
Milk 80%
Fat 30%


Love,

7 comments:

skinnymum said...

is this the soft and fluffy type? my girls don't have a sweet tooth, do you think i should reduce the sugar?

Jo said...

Hi skinnymum,
Perhaps you could further reduce it to 90g :)

A little about me ... said...

mmm... i just happened to have a jar of creamy peanut butter that we bought wrongly. My family love the chunky type. So this is good way of reducing it. THanks.

Food For Tots said...

Can I replace peanut butter with something else?

Selba said...

Muffin from peanut butter? Sounds yummy... I'm going to try to make this peanut butter muffins, thanks for sharing the recipe :)

Jo said...

edith,
Attempted the recipe yet?

food for tots,
What other ingredients are you thinking of replacing peanut butter with? The way of substituting will be different. Please let me know ya.

selba,
Thanks for visiting.

Sophie said...

These muffins sound like they'd make a tasty breakfast or great sweet snack :). I'd like to include your recipe on our blog, please let me know if you are interested :).

Sophie, Key Ingredient Chief Blogger
sophie@keyingredient.com