White Rye and Peanut Butter Cupcake Muffins
15-20 minutes
6 muffins
Nuts
Vegetarian
About this recipe:
These light and tasty Peanut Butter Cupcake Muffins are made with White Rye Flour. Use smooth or crunchy peanut butter and depending on your choice the cakes will be smooth and flavoursome or have an appealing nutty crunch.
Equipment:
12-hole tart tray, cupcake cases, kitchen blender and mixing bowl
Ingredients:
150g Doves Farm Organic White Rye Flour
3 tsp Doves Farm Baking Powder
100g sugar
2 eggs
50ml oil
75g peanut butter
4 tbsp water
1 tbsp oats
Method:
180°C, Fan 160°C, 350°F, Gas 4
- Pre-heat the oven.
- Stand 6 cupcake cases in the holes of a muffin or tart tray.
- Measure the flour and baking powder into a bowl and stir to combine.
- Add the sugar and stir again.
- Break the eggs into the bowl of a kitchen blender, add the oil, peanut butter and water and pulse until smooth.
- Add the flour and mix well.
- Divide the mixture between the prepared cake cases.
- Sprinkle a few oats onto the top of each muffin.
- Bake for 15-20 minutes.
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I like these muffins as they're not too sweet. It made 7 big muffins and took 25 mins in my oven. Next time I will try it with a mashed banana and leave out the water to allow for the banana moisture.
Rita Buckberry
Reviewing: White Rye and Peanut Butter Cupcake Muffins
These muffins are nice enough, but I think if I were to make them again, I would add some dried fruit (such as raisins) to give it a little bit more taste. It is a little dull as it is for our tastes! However, it is a fairly easy recipe with basic things one has in the cupboard. I also found the mixture filled 9 silicone muffin cases.
Michelle
Reviewing: White Rye and Peanut Butter Cupcake Muffins
I really liked this muffin recipe- light and more interestingly flavoured. I would advise adding a qt tsp salt to the recipe though as I feel all sweet bakes benefit from a little salt. The first time I made them, I followed the recipe exactly and they came out very well, not too peanutty but with a nice nutty sweetness that went well with the rye flavour. The second time, realising that I don’t like peanuts in sweet meals very much, I had a play around. I added a quarter tsp of salt and half a tsp cinnamon to the dry ingredients. I switched the peanut butter for almond butter and added a tsp of vanilla essence and half a tsp almond essence and they came out fantastic! A good recipe for starting out with white rye :)
Mae
Reviewing: White Rye and Peanut Butter Cupcake Muffins
I doubled the quantities and made 12 cupcakes in slightly deeper silicone holders. I didn't put the topping on. The cakes were light anf fluffy with a distinctive, but not over-powering peanut butter taste.
Anon.
Reviewing: White Rye and Peanut Butter Cupcake Muffins