Tuesday, June 12, 2012

Peanut Butter Banana Muffins

Melissa, my fellow peanut butter addict, invited us girls over for brunch last weekend. I remember the last time I was at her place... we sat at in her cosy kitchen and developed this list. Of course, I was going to bake something with peanut butter for our little get-together this Sunday! I thought that these muffins are a nice addition to a brunch buffet. The two addicts were really pleased ;-)

(from the always fabulous delicious:days)

75g butter
75g peanut butter, smooth or crunchy
100g sugar
2 eggs
3 mid-sized mashed ripe bananas
1 tbsp sunflower oil
125 ml milk
1 tsp baking soda
250g flour
3 tsp baking powder
icing sugar for dusting

Line a muffin tin with paper cases. Preheat the oven to 180°C.

Whisk together in a large bowl the eggs, butter, peanut butter and sugar (all at room temperature), then fold in the squashed banana and a tablespoon of sunflower oil. Mix lightly.

In a separate bowl, combine milk and baking soda, in another, the flour with the baking powder.
Now add to the large bowl parts of the milk mixture alternating with parts of the flour mix, until everything is combined. This way you can quickly judge the consistency of the dough: add some more milk, if the batter is too firm, an extra tablespoon of flour, if too runny. Don’t overdo the batter.

Pour the batter into your paper-lined muffin tins and bake for 25-35 minutes. Poke muffins with a wooden skewer to see if they are done – the skewer should come out quite dry and clean. Remove muffins from the oven and let them cool for 10 minutes, then carefully turn the muffins out of the tin.

Dust with icing sugar, once completely cooled down.

I got 16 muffins. You can also just bake one cake instead of muffins.

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