White Rye and Peanut Butter Cupcake Muffins


  • 150g Doves Farm Organic White Rye Flour
  • 3 tsp baking powder
  • 100g sugar
  • 2 eggs
  • 50ml oil
  • 75g peanut butter
  • 4 tbsp water
  • 1 tbsp oats


  1. Pre-heat the oven.
  2. Stand 6 cupcake 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.