Peanut butter muffin
By JanisDurgan
When I saw the "Peanut Butter Muffin" made by Junliang's mother that day, it was really tempting. I had only eaten "Banana Muffin" before. Thinking of how delicious the peanut butter tasted, I decided to try this! The prescription is also copied from Junliang's mother. Thank you to Junliang's mother!
Recipe Recommendations
- eggs of 4
- sugar 120 grams
- corn oil 100 grams
- peanut butter 200 grams
- fresh milk 120 grams
- low powder 200 grams
- baking powder 1 teaspoon
- sweetening
- baking
- ten minutes
- simple
Steps for Peanut butter muffin
1
Knock the eggs in a bowl and add sugar to beat them.
2
Send it to a big soak.
3
Pour in corn oil in portions and stir well.
4
Add milk and peanut butter and stir well.
5
Sift the low flour and baking powder and pour into the egg mixture.
6
Stir irregularly into batter.
7
Spoon the batter into the mold until 80 percent full.
8
Place in the preheated second layer of oven (counting from bottom to top) and sit at 180 degrees for 20 minutes.Peanut butter muffin Make Tips
Since Junliang's Mom didn't specify the temperature, I set it to 180 degrees myself. The texture of the finished product was a bit dry—maybe the temperature was too high. However, after heating it in the microwave the next morning, it was still soft, fluffy, and delicious. The only downside is that after baking, a lot of oil seeped into the tart molds. It looks like this muffin is quite high in calories, so girls on a diet should eat less of it