Peanut butter muffin
By FloyBailey
There are many peanut particles in the muffin. When eaten hot, it has the aroma of peanuts. It is appetizing and is a good choice for breakfast.
Recipe Recommendations
- low powder 100 grams
- whole egg of 2
- white granulated sugar 60 grams
- milk 60 grams
- salad oil 50 ml
- baking powder appropriate amount
- sweetening
- baking
- an hour
- ordinary
Steps for Peanut butter muffin
1
Ingredients: 100 g low flour, 100 g granular peanut butter, 2 whole eggs, 60 g white sugar, 60 g milk, 50 ml salad oil, 2 g baking powder Tools: six-part mold, manual egg beater, rubber spatula, cake paper cup
2
Add finely granulated sugar to eggs and stir well with a manual egg beater.
3
Add salad oil and stir well.
4
Add peanut butter and milk and stir well. (Peanut butter is very thick and will be difficult to stir at first. It will get better slowly. Be patient.)
5
Add sifted low flour and baking powder.
6
Turn it up and down and cut and mix evenly.
7
Cover the mixed batter with plastic wrap and let stand for half an hour.
8
Spoon the batter into a paper cup until about 80% full.
9
Put into a preheated oven at 180 degrees, middle layer, heat on and off, for 10 minutes (the time depends on the mold and individual oven conditions).