Tell me, would you say no to the tempting combination of crunchy peanut butter and bananas? And….when they’re together in muffins, how could you say no?!
Here is a recipe by the famous Rachel Allen, also known as the Irish Nigella Lawson because she’s oh so beautiful and popular. She’s also Rachel Allen of the Cake Diaries fame as seen on television. This recipe is from her book Cake, and it’s delicious, delicious, delicious!
So the next time you have a tea party for your girlfriends or a kid’s birthday party, put on that apron and show off your baking skills. Make these muffins and watch while you’re showered with praise and 💖.
Here’s the recipe.
Crunchy Peanut Butter Banana Muffins
75 gms butter, softened
200 gms caster sugar
150 gms crunchy peanut butter
2 ripe bananas( about 200 gms when peeled) mashed
250 gms self raising flour
1 Heat the oven to 180 degrees C, 350 degrees F, and line the muffin molds with cup cake liners.
2 In a large bowl, cream the butter until soft. Add the sugar, peanut butter and mashed bananas. Beat the mixture till it turns light and fluffy.
3 Now in a small bowl, break the eggs and whisk lightly for a few seconds. Then add the whisked eggs, a little at a time, to the butter and banana mixture, mixing as you pour the egg into the batter. Then gently fold the flour into the mixture.
4 Pour the batter into the muffin molds, up to three quarters full, and bake for 20-25 minutes or until the tops are golden brown, the muffins are risen, or a skewer inserted into a muffin comes out clean. Place on a wire rack to cool.