Eggless Peanut Butter Chocolate Muffins

Out of eggs? Here’s a muffin mix for you! Mixing by hand is recommended. Do not over mix!

Step: 1

Preheat oven to 400 degrees F (200 degrees C). Line muffin cups with paper liners.

Step: 2

Whisk flour, sugar, oats, cocoa powder, and baking powder together in a bowl.

Step: 3

Combine milk and peanut butter in a saucepan; cook and stir over medium-low heat until mixture is smooth, about 5 minutes. Remove saucepan from heat and slightly cool peanut butter mixture, about 5 minutes. Stir peanut butter mixture into flour mixture until batter is just combined; fold in chocolate chips. Spoon batter into prepared muffin cups, about 2/3 full.

Step: 4

Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 13 minutes.

Per Serving: 399 calories; protein 11.3g; carbohydrates 60.7g; fat 15.2g; cholesterol 3.3mg; sodium 361.9mg.

The best flavour of the flour can make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which not always rise as well as white bread.

To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then clear it off the next day.