Peanut & Jam Muffins

by Jamie Patch March 14, 2019

2 cups plain flour 1/2 cup sugar 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup peanut butter/paste 2 tablespoons butter 2 eggs 1 cup milk 1/3 cup unsalted toasted peanuts (finely chopped) 1/4 cup jam (preferably without seeds)

Preheat oven to 200^o C (about 375^o F) Grease 12 muffin cups Sift the flour, sugar, baking powder and salt together into mixing bowl Fold in the peanut butter (peanut paste) and butter into the mixture until well mixed In another bowl, beat the eggs lightly and then stir in the milk Add the egg/milk mixture into the peanut mixture and stir well until all the ingredients are blended Pour the mix into the greased muffin cups until each cup is about 2/3 full, then place the cups on a baking tray Bake in the oven for 20 to 25 minutes While the muffins are cooking, melt the jam in a saucepan on low heat (being careful not to burn it) until it reaches a runny consistency When the muffins are cooked, remove the baking tray from the oven Brush the warm muffin tops with the jam and then dip them into the chopped peanuts. Allow to cool, then serve!

Chris says: Mmmmmm.... This delicious recipe was submitted to us by Sharmaine Kruijver.

It makes about 12 muffins - so if you need more or less, just adjust the quantities accordingly. You can also store any uneaten muffins for several days after you cook them.

You can store any uneaten muffins in an air-tight container or in the refrigerator for several days.