pb filled choc mini muffins

What’s better than a regular muffin? MINI muffins of course! These were so soft, fluffy and the best part is the peanut butter filled center. I used a silicone mini muffin pan (which has 12 small holes) and these were the perfect snack. The almond yogurt works perfectly and almost gave these a soft mousy texture in the batter. If you can't find almond yogurt you can use coconut or your favourite dairy free yogurt.



Dry:

1 cup self raising flour

1/3 cups raw sugar

1/4 tsp salt

1 tbsp cocoa powder


Wet:

1 cup almond yogurt (this was a runny yogurt)

About 12 tsp peanut butter


1️ Preheat oven to 175°C.

2️ In a bowl combine the dry ingredients. Add the wet and mix together until flour is no longer visible (mix only briefly, don’t over mix)

3️ Spoon some of the mixture into a mini muffin pan, only filling them halfway.

4️ Add a dollop of peanut butter over the top of each.

5️ Add the remaining mixture on top covering the peanut butter. Bake for about 25-30 mins or until a skewer comes out relatively clean. Remove and let them cool for 15 mins, pop out of the muffin tray and let them cool on a wiring rack. Enjoy!


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