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White Rye and Peanut Butter Cupcake Muffins

Makes 6 muffins

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.

Free from Soya


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  1. Pre-heat the oven.
  2. Stand 6 cup cake cases in the holes of a muffin or tart tray.
  3. Measure the flour and baking powder into a bowl and stir to combine.
  4. Add the sugar and stir again.
  5. Break the eggs into the bowl of a kitchen blender, add the oil, peanut butter and water and pulse until smooth.
  6. Add the flour and mix well.
  7. Divide the mixture between the prepared cake cases.
  8. Sprinkle a few oats onto the top of each muffin.
  9. Bake for 15-20 minutes.


12-hole tart tray, cupcake cases, kitchen blender and mixing bowl


180°C, Fan 160°C, 350°F, Gas 4

Cooking time

15-20 minutes
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.
By Anon.
26 May 2020

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