Peanut Butter, Chocolate Chip & Jam Muffins

It’s only a bank holiday once again and what better way to celebrate that wonderful fact than with a bit of baking, especially as the weather forecast for Monday isn’t so great… And if you love peanut butter and jam as a combo then you will LOVE these bad boys, they hit the spot for sure and will go down a treat when you have to go back to work on Tuesday (sad face).

Also, just briefly before we begin… It’s peanut butter jelly time, its peanut butter jelly time!

Back to the baking…

This particular batch was baked last weekend and was to say Happy Birthday to possibly the best nurse I have ever had (Lucy, you know who you are) and to also say huge Thank You to another amazing nurse (yes Jo I got you in there too) who has been helping me with a slightly rank foot problem (the less you know about this the better, trust me!)

This recipe was inspired by Meridian Foods Vegan Peanut Butter Cupcakes and the original can be found here. (I beefed it up a bit because I fancied some muffins with chocolate and jam, not just some little cupcakes… just call me greedy!)

Ingredients

– 375g self raising flour

-100g porridge oats

– 3tsp baking powder

– 100g golden caster sugar

– 100g demerara sugar

– 100g chocolate chips

– 500ml almond milk

– 300g Meridian (or any natural) smooth peanut butter*

– 9 tsp of your favourite crunchy peanut butter

– 200ml rapeseed oil

– 9 tsp raspberry jam

(makes 16 muffins)

*I have used natural peanut butter which is thinner and runnier than the standard stuff. If using this please only use 250g.

Method

Heat the oven to 170C and line two 12 hole muffin tin with 16 muffin sized cases.

Put the flour, porridge oats, baking powder and sugar’s into a large bowl and stir it all together.

In a separate bowl beat together the almond milk, peanut butter and nut oil until smooth. (It starts off a bit weird but stick with it because it comes together quite quickly).

Make a well in the centre of the dry ingredients and pour in your liquid mixture.

Stir gently using a folding motion until you have a smooth, thick mixture. If it seems too sticky add a little more almond milk to thin it out.

Spoon the mixture into the muffin cases about 2/3 the way up.

Now place half a teaspoon of crunchy peanut butter in the cases.

Then top that with half a teaspoon of raspberry jam.

Spoon the remaining mixture on top of the peanut butter and jam to give your muffins their top.

Place in the oven and bake for 25-30 minutes.

Once done take out the the muffin tin and set aside to cool.

Now, simply enjoy with a large cup of tea, the washing up can wait until later!