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.

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 :)

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.