Thursday, 9 June 2011

Peanut Butter Chocolate Chip Muffins

This recipe has been in my "must try" list for a while but I have only made it today. One of the reasons is because my daughter is allergic to peanut. She was a little upset when she found out that I have baked these and made me promise to bake something without peanut in it.

My other daughter is allergic to milk. She has rashes around her mouth when she drinks milk but she can take muffin without any allergic reaction. I used to wonder why and recently read an article "Muffins may help reduce milk allergy" on ABC. Apparently, heating milk changes the shape of its protein, lessening the chance the immune system will react. The study shown that allergic children who were given cooked milk, baked into muffins over the course of months or years saw their symptoms disappear faster than children who simply avoided milk products. You should discuss it with your doctor before trying this approach though.

These muffins are delicious. I was pleasantly surprised that they are still moist even when they were cold considering the amount of peanut butter in it.

Peanut Butter Chocolate Chip Muffins
Adapted from The Frugal Girls

Makes 12 muffins


2 cups self raising flour
1 1/2 tsp salt
1 1/2 cup milk
2 eggs
2/3 cups sugar
1 1/2 cup peanut butter
1/2 cup vegetable oil
1 1/2 cups chocolate chips

  • Preheat oven to 180 C (350 F) and place muffin papers in muffin tins or grease muffin tins well with butter.
  • Mix flour, sugar and chocolate chips.
  • Whisk lightly milk, egg, peanut butter, oil and salt in a separate bowl. 
  • Pour into flour mixture and stir with a fork until just combined. Do not overmix.
  • Spoon batter into muffin tins until almost full, then sprinkle with a bit of sugar.
  • Bake for about 25 minutes.
  • Enjoy!

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