I stand at my open pantry scanning the contents. The afternoon munchies have hit and I want something good. Not good like fruit but good like goooood. Tasty, cakey goodness. I spot the peanut butter, a favourite ingredient, followed by the Nutella, a 750g jar personalised with my name on it like it is calling me to take it off the shelf and eat it all with a spoon, or maybe just my fingers. I resist.
Instead my mind concocts an evil recipe to ensure my wasitline will never return to it’s pre-baby size. I present to you peanut butter and nutella muffins…
Peanut butter and nutella muffins
Makes 24 mini muffins
1 cup plain flour
1.5 teaspoons baking powder
1 cup milk
1/2 cup crunchy peanut butter (or smooth if you prefer)
1/2 cup nutella
40g melted butter
1.5 tablespoons maple syrup
Preheat the oven to 180C and line a 24 cup mini muffin tray.
Sift the flour into a mixing bowl. Add the baking powder and stir to combine. In a seperate bowl stir together the peanut butter, nutella and maple syrup. Add the milk and butter and stir until combined.
Add the wet peanut butter/nutella mixture in with the flour and mix until just combined. Spoon into the prepared muffin tray and pop into the oven for 12 minutes or until cooked.
This is such a super duper easy muffin recipe. It likely isn’t school lunchbox friendly, particularly if your school has a no nuts policy. But it is tasty. So light and moist with a gorgeous crackly top and delicate hints of peanuts and chocolate. They aren’t overly sweet and… Who am I kidding? You will just keep shoving them in your face and won’t have time to think about what’s in them!
How do you eat your nutella? By the spoonful on the couch when the kids have gone to bed? Or do you prefer a more subtle approach?
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