Raspberry and peanut butter muffin recipe

Raspberry and peanut butter muffin recipe
These delicious muffins will go down a storm at a picnic Credit: Chris Hood

T2020欧洲杯体育投注开户ake these muffins on summer picnics to keep everyone happy. 

Prep time: 10 minutes | Cooking time: 2020欧洲杯体育投注开户25 minutes, plus cooling 

MAKES

eight

INGREDIENTS

  • 335g self-raising flour
  • 2 tsp ground cinnamon
  • 40g coconut sugar
  • 250g berries (we use raspberries and blueberries)
  • 80g unsalted butter or butter substitute, melted and cooled
  • 250ml coconut, rice or maple syrup
  • 125g peanut butter, plus extra to serve
  • 250ml milk of your choice
  • 2 eggs, lightly whisked, or egg substitute
  • 1 tsp natural vanilla extract
  • Crushed peanuts, to garnish

METHOD

  1.  Preheat the oven to 180C/160C fan/Gas 5. Grease eight holes of a 12-hole standard muffin tin or line with baking paper or cases.
  2.  Sift the flour and cinnamon into a large bowl and stir through the coconut sugar, berries and a pinch of salt. In another bowl, combine the butter, syrup, peanut butter, milk, egg and vanilla, and mix.
  3. Fold the syrup mixture into the flour mixture until just combined, taking care not to overmix. Spoon into the prepared muffin tin.
  4.  Bake for 20-25 minutes or until golden brown and a skewer inserted in the centre of a muffin comes out clean. Cool in the tin for 10 minutes and transfer to a wire rack to cool.
  5.  Serve with an extra spoonful of peanut butter and a sprinkle of crushed peanuts. Store airtight for four to five days.

Recipe from Peanut Butter by Tim Lannan and James Annabel (Hardie Grant, £11.99). Order your copy from