| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 15 minutes |
| Serves | Makes 12 |
| Cuisine | American |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 296 |
| Fat | 11.9g |
| Saturates | 4.8g |
| Protein | 5.9g |
| Carbs | 43.9g |
| Sugars | 21.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat 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.
