PEANUT BUTTER CHOCOLATE CHIP MUFFINS

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Everyone will love these moist, nutty muffins studded with gooey chocolate. For a double chocolate version, just add 2 tablespoons cocoa powder to the mix.

MAKES 12 MUFFINS

PREP 15 MINUTES

COOK 25–30 MINUTES

100g (4oz/scant ½ cup) smooth peanut butter

75g (3oz/6 tbsp) butter at room temperature

180g (6½oz/scant 1 cup) soft brown sugar

2 large free-range eggs

150ml (5fl oz/⅔ cup) milk or almond milk

a few drops of vanilla extract

180g (6½oz/scant 2 cups) plain (all-purpose) flour

2 tsp baking powder

50g (2oz/scant ½ cup) chopped roasted peanuts

250g (9oz/1½ cups) dark (semi-sweet) chocolate chips

sea salt

Preheat the oven to 180°C (160°C fan)/350°F/gas 4. Line a 12-hole muffin tin (pan) with paper cases (liners).

Beat the peanut butter, butter and sugar together until soft and fluffy. It’s easiest to use a food mixer for this. Beat in the eggs, one at a time, and then the milk and vanilla extract.

Sift in the flour, baking powder and a good pinch of salt. Fold gently into the mixture, using a figure-of-eight motion – or do this on the slowest speed if using a food mixer. Gently fold in the peanuts and chocolate chips, distributing them evenly throughout.

Spoon the mixture into the paper cases and cook in the preheated oven for 25–30 minutes until well risen and golden brown. Leave to cool on a wire cooling rack. The muffins will stay fresh in a tin or airtight container for 3–4 days.