My son had the idea for these one fall Saturday morning after we had gone apple picking. They are delicious! Great for school lunches, too.
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
Mix flours, baking powder, baking soda, and salt in a large bowl.
Melt butter in a small saucepan. Stir in peanut butter and brown sugar. Remove from heat and add milk, egg, and vanilla extract. Add butter mixture to the flour mixture, mixing until just blended. Add more milk, 1 tablespoon at a time, if the batter seems dry.
Add apple and peanut butter chips, stirring gently to distribute. Divide the batter evenly among the muffin cups.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
Per Serving: 371 calories; protein 11.8g; carbohydrates 44g; fat 17g; cholesterol 21.8mg; sodium 297.3mg.
The best flavour of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal dough , which not always getting bigger 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 timesaver , as you can start it night before , then clear it off the next day.