Usually I would bake muffins with some sort of fruit or vegetable in them to convince myself that while I am dousing them in sugar and butter there is still some sort of nutritional value in the muffin I am eating. However, when my week finally came to end all I felt like doing was sinking my teeth into a sweet chocolately delight. This led me to flip through Nigella Lawson’s How to be a Domestic Goddess cookbook and to discover this recipe, of course, in the Children’s section of the cookbook.
Her recipes are all in grams which makes converting the measurements during baking a bit of an inconvenience so I have converted this for you, also the mixture when I did it was much too dry so I have added more milk and vanilla essence. This muffin is also very heavy, so if I was to make it again I would find a way to aerate the mixture and make it more light and fluffy. I also decided to sprinkle raw sugar on tops of the muffins.
- 2 c plain flour
- 6 T brown sugar
- 2 t baking powder
- pinch of salt
- 6 T crunchy peanut butter
- 60 g butter, melted
- 1 large egg, beaten
- 1 1/4 c milk
- 250 g snickers bars
1 Preheat the oven to 180°C and put muffin cases in a 12 hole muffin tray.
2 Chop snickers bars into small pieces.
3 Combine the flour, sugar, baking powder and salt. Mix in the peanut butter until the mixture resembles fine breadcrumbs.
4 Add the milk, vanilla essence and egg to the melted butter and then stir gently into the dry ingredients.
5 Mix in the snickers pieces then spoon into the prepared muffin cases. Sprinkle raw sugar over the top of muffin mixture.
6 Cook for 20-25 minutes or until golden on top, and a skewer comes out clean. Cool for 10-15 minutes on a wire rack.
*These are best served hot, obviously, as there is nothing better then sinking your teeth into a warm muffin with deposits of molten snickers and peanut butter rocks.
*Makes 12 muffins.