Its been a while since I made muffins. And following on from my re-discovery of the Nigella Quick Collection app on my iPhone, I was flipping through the other recipes after I made the Coffee Caramel Shortbreads and found a recipe titled: Snickers and Peanut Butter Muffins.
Okay, I don’t know a single person, foodie or no, who could turn down that recipe. I probably wouldn’t advise that these be baked for kids to take to school with all the peanut allergies running around these days. When I first started baking things to take to the office I always constructed a big list of ingredients it contained and made sure no one in the office had a nut allergy. A little obsessive-compulsive maybe, but the allergic reactions people have these days can be quite severe.
But once you’ve sorted it out, dig into the recipe! As luck would have it, a share pack of fun-size Snickers was actually on special that week at Coles. The recipe called for regular-sized ones but I’m sure we can adapt and amend.
These muffins are pure, caramel-ly goodness in their peanut joy and sticky heaven. Fabulous for both adults and children. One of my work colleagues ate three. I’ve converted some of the fussier measurements below into grams to make it easier for you, as measuring butter into a cup and then taking it out again can be a nuisance, as is any 1/3C solids measurement.
To make 12 muffins, you will need:
- 1 + 2/3C (200g) plain flour;
- 6 tablespoons of caster sugar;
- 2 tablespoons of baking powder;
- A pinch of salt;
- 6 tablespoons of crunchy peanut butter;
- 1/4C (40g) soft butter, melted;
- 1 egg, beaten;
- 3/4C milk;
- 3 + 1/2 full sized Snickers bars, or seven fun-sized ones.
Preheat the oven to 200 degrees Celcius. Line a 12-cup muffin pan with paper cases.
Cut up your chocolate bars into roughly 1cm cubes.
Oh yum. Oh sorry, are we actually baking with these? Aww.
Stir together the flour, salt, baking powder and salt. Add the peanut butter and mix until you have a bowl of coarse crumbs. It may be easier to use your fingers, like when making scones.
Add the melted butter and egg to the milk, then stir this gently into the bowl.
Mix in the Snickers pieces and dollop into the muffin cases. Beware of any Snickers pieces poking out that are exposed, as they will burn (caramelise – which is still quite nice!) a little.
The recipe says to cook for 20-25 minutes, although I did find that mine turned out a little drier with 20 minutes. Thus I’d recommend checking on them after about 15 or so. They’re done when they’re golden and firm to a light touch.
Sit the tin for five to ten minutes before taking out the muffins and leaving them on the wire rack to cool. That is, if you don’t scoff them while they’re warm. I dare you to try and not to!
Everything you could have ever dreamed of, really xx