Sweet breakfast!

31 March 2020
For 12 muffins
Prep time
25 minutes
Total time
40 minutes
3 cups all purpose flour
6 heaped tsp chocolate praline and some extra for decoration
6 heaped tsp peanut butter and some extra for decoration
3 ½ tsp baking powder
3/4 tsp salt
1 cup sugar and some extra for sprinkling
2 eggs, room temperature
½ cup cooking oil
1 cup full fat milk, room temperature 
1 tbsp vanilla extract
Preheat your oven at 190°C and line a standard muffin tin with paper liners. Sift the flour, baking powder and salt in a bowl and set aside. Stir the sugar with the oil, milk and vanilla until the sugar is dissolved. Beat the eggs in one bowl, one at a time.
Pour the wet ingredients in the dry ingredients and stir just enough to incorporate the flour. Soon as you lose sight of any flour streaks stop stirring. Over stirring will result in bread-like muffins.
Scoop about 4 tablespoons of the mixture to fill the muffin cases.
On each muffin spoon about ¼ tsp Nutella and ¼ tsp peanut butter and use a toothpick  to make swirls in the butter to create a swirled effect.
Sprinkle on some sugar and bake in the oven for 20 minutes or until the muffins are lightly browned and if we insert a toothpick in the center of a muffin, it comes with a couple of crumbs.
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