【USA】Flavourful Peanut Butter Muffins

Overview

Peanut butter trial. Let’s start with peanut butter muffins, which are quicker to make. Strong flavor, triple peanut. One-layer peanut butter, two-layer peanut oil, and three-layer peanut granule topping. Lots of peanuts, rich fragrance, irresistible temptation. Peanut butter is delicate and smooth, much thicker than expected. When the batter is stirred, a strong aroma penetrates into the nose. In order to match the peanut butter, I specially found peanut oil, peeled a few peanuts, chopped them and sprinkled them on the surface. Let this peanut butter muffin bring out the peanut flavor from the inside out. Some miscalculation, the batter bulged high, and the crushed peanuts on the top were squeezed aside, leaving only a ring of peanuts. . . . Peanut butter is rich in fat and protein, and these triple peanut butter muffins are relatively high in calories. Winter is getting deeper, it’s just the right time to replenish your body’s heat and keep out the cold. . .

Tags

• baking
• baking powder
• cake flour
• peanut oil
• whole eggs
• crushed peanuts
• fine sugar
• milk
• peanut butter

Ingredients

Steps

1. 1 Ingredients: 50 grams of low-gluten flour, 50 grams of peanut butter, 1 whole egg, 20 grams of fine sugar, 20 grams of peanut oil, 30 grams of milk, 1/4 teaspoon of baking powder, appropriate amount of crushed peanuts

   

2. 2 Crack the eggs into a bowl, add the sugar and beat until dissolved.

   

3. 3 Add oil and mix well.

   

4. 4 Squeeze in the peanut butter,

   

5. 5 Mix well.

   

6. 6 Add milk.

   

7. 7 Stir into a paste.

   

8. 8 Mix baking powder and low-gluten flour and sift into the egg batter,

   

9. 9 Mix well.

   

10. 10 Put it into the mold, eight minutes full.

    

11. 11 Sprinkle crushed peanuts over the surface.

    

12. 12 Put in the oven, middle layer, heat up and down at 190 degrees, and bake for about 25 minutes.

    

13. 13 Out of the oven.

    

14. 14 Unmold immediately, let cool and serve.