PEANUT BUTTER MUFFINS

My detox diet after the enormous quantities of sugar-coated poison I ingurgitated during the holidays was going really well until PEANUT BUTTER MUFFINS.

PEANUT BUTTER MUFFINS

250g (1 cup) natural peanut butter
60g (1/4 cup) plain soya yoghurt or other non-dairy yoghurt
100g (2/3 cup) soft brown sugar
240ml (1 cup) vanilla flavoured soya milk
1/2 teaspoon vanilla extract
180g (1 ½ cups) plain flour
1 tablespoon baking powder
90g (2/3 cup) chopped peanuts

Peanut butter glaze:

120g (2 cups) icing sugar

2 tablespoons natural peanut butter

2 tablespoons vanilla flavoured soya milk

Preheat the oven to 180°C/350°F and lightly grease two muffin tins or line them with cases. In a large mixing bowl, whisk together peanut butter, yoghurt, sugar, milk and vanilla extract until well combined. In a separate bowl, mix flour and baking powder. Sift in the flour mixture into the wet ingredients and quickly mix everything together with a spoon until just combined, then fold in the chopped peanuts. Pour the batter into the prepared tins and bake for 15 minutes or until a toothpick inserted into the centre of the muffins comes out clean. Cool in the muffin tin for 5 minutes, then transfer to a cooling rack to cool completely.

In the meantime make the peanut butter glaze – combine icing sugar, peanut butter and milk and whisk until combined. Once the muffins have completely cooled, pour about a tablespoon of the glaze on top of each muffin, sprinkle with more chopped peanuts if you like then place back onto the cooling rack to set.