المكونات
- SpinneysFOOD All-Purpose Flour 265g
- SpinneysFOOD Fine Grain White Sugar 110g
- SpinneysFOOD Fine Cinnamon 1¼ tsp
- Baking powder 2 tsp
- SpinneysFOOD Fine Sea Salt ¼ tsp
- Salted butter 40g
- SpinneysFOOD Smooth Peanut Butter 135g
- Large egg 1
- SpinneysFOOD Full-Fat Fresh Cow’s Milk 125ml
- Frozen raspberries 100g
- SpinneysFOOD Demerara Sugar 40g
- Butter 40g
- Raspberry jam 125ml
Nutrition (Per serving)
- سعرات حرارية 296
- دهون 11.9g
- المشبعة 4.8g
- بروتين 5.9g
- الكربوهيدرات 43.9g
- السكريات 21.7g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
Peanut butter and jam muffins
American 30 Mins Prep · 15 Mins Cook
- Preheat the oven to 180°C, gas mark 4. Grease a 12-hole muffin pan.
- Combine 225g of all-purpose flour, white sugar, 1tsp cinnamon, baking powder and sea salt in a large bowl.
- Melt the butter and 25g of peanut butter together in a small pot over a low heat.
- Whisk together the melted butter, peanut butter, egg (at room temp) and milk, then stir into the dry ingredients – being careful not to overmix.
- Fold in the frozen raspberries.
- Spoon the batter into the prepared muffin pan, filling each hole to three-quarters full.
- To make the crumble, combine the demerara sugar, 40g of all-purpose flour, 40g butter, 30g peanut butter and ¼ tsp of cinnamon and sprinkle over the muffins.
- Bake for 10-15 minutes or until a skewer inserted into the middle comes out clean and the tops are golden brown.
- Remove from the oven and allow to cool slightly before serving. Top with raspberry jam and remaining peanut butter.