Pb2 And Chocolate Chip Muffins Recipes

PB2 AND CHOCOLATE CHIP MUFFINS

Steps:

• Mix wet ingredients. Mix dry ingredients. Mix wet and dry together and spoon into 3 (12 cup) sprayed mini muffin tins. Sprinkle a few mini chips on each muffin. Bake at 350 for approx 15 minutes.

CHOCOLATE CHIP MUFFINS

Steps:

• Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Sift the flour and bicarbonate of soda into a large bowl, then stir in the chocolate chips and sugar. Add the beaten eggs, yogurt and butter, and stir to combine. It doesn't matter if the mixture looks a bit lumpy, it's more important not to overmix or the muffins will turn out tough.
• Fill the paper cases and bake for 20-25 mins until risen and golden brown. Transfer to a rack to cool - or eat slightly warm. Will keep for three days in an airtight container.

CHOCOLATE SWIRL PB2 BANANA MUFFINS

Steps:

• Line eight muffin tins with paper/foil liners. Set aside.
• Preheat oven to 350 degrees.
• Mash bananas with a fork or blend in a food processor.
• Add oil, egg, milk, and vanilla. Whisk well.
• Add flour, sugar, salt, and baking soda and stir until just combined.
• Add oats and stir.
• Melt chocolate chips in microwave safe measuring cup for 30-45 seconds. Stir until smooth.
• Cool slightly, then add ½ of batter to measuring cup and stir until combined.
• Add PB2 to the remaining batter and mix well.
• Scoop 1 to 1-1/2 tablespoons of PB2 batter and 1 to 1-1/2 tablespoons of chocolate batter in a lined muffin tin.
• Swirl batters together with a toothpick.
• Repeat for remaining batter.
• Bake for 11-15 minutes or until toothpick inserted comes out clean.