Skip to main content
logo
Food Advertising by

Choc-chip Peanut Butter Muffins ~ 巧克力花生酱玛芬

Since our country, Malaysia, has been 'locked down' or imposed with the 'Movement Control Order', many mums are confined to their homes scratching their heads what to cook or serve to their families.  So why not give this recipe a shot as the ingredients should be available in most households.
These Choc-Chip Peanut Butter Muffins are moist, warm, and soft with melty and chooey choc-chips.  There's nothing like a peanut butter and chocolate combination.  These can be enjoyed as a mid-morning snack with a strong cup of coffee or as an after-dinner treat!





Choc-chip Peanut Butter Muffins ~   巧克力花生酱玛芬
Ingredients
  • 210 gm plain flour
  • 200 ml plain yoghurt
  • 120 gm caster sugar
  • 2 'L' eggs
  • 80 gm choc-chips
  • 75 ml vegetable oil
  • 1/2 cup milk (125 ml)
  • 4 to 5 Tbsp peanut butter, microwave to soften
  • 3 Tsp cocoa or chocolate powder
  • 2 tsp baking powder
  • a pinch of salt
Method

  1. Sift or whisk flour, cocoa powder, baking powder, salt in a mixing bowl.  Mix in sugar thoroughly.  Set aside.
  2. In another bowl, beat eggs with oil, add in yoghurt and milk, mix well.
  3. Pour egg mixture into flour mixture, toss in the choc-chips and mix till just combined.
  4. Use an ice cream scoop and scoop mixture into a paper lined muffin pan.  Drizzle about 1 teaspoon softened peanut butter on the top and swirl it with a skewer.
  5. Bake in a preheated oven of 180 deg. C for about 15 to 20 mins., till golden brown.  Test with a skewer till it comes out clean.
  6. Let muffins cool in the pan for about 5 mins. before removing and letting them cool on a wire rack.  Best to serve warm.
  7. Yield :  12 muffins


Comments

  1. They look wholesome! We love peanut butter and the combination with chocolate is even better :-)

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.



Popular posts from this blog

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.