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