Banana Peanut Butter Muffins

BPB Muffins ... Banana Peanut Butter Muffins

My sis-in law bought a big tub of peanut butter recently. I find that the texture is too crunchy and coarsely as spread on bread. My first thought was to use it for baking or cooking. Ah ha ! BINGO ! "Preparation and uses: try on crackers and crumpets, add to cakes and bakes".

So, using the muffin recipe that I'm familiar with, I quickly tweaked some slight changes and made a batch of BPBM = Banana Peanut Butter Muffins for our brekkie.

Recipe adapted from Joy Of Baking - Banana Muffins
with slight modifications in blue adjusted to our taste.

Makes 12 regular sized muffins.

Ingredients:
12 teaspoonful peanut butter
230 grams all-purpose flour
150 grams granulated white sugar (80g caster sugar)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, lightly beaten
113 grams unsalted butter, melted and cooled (90g)
3 ripe large bananas (approximately 1 pound or 454 grams), mashed well (I left with only 2 large bananas)
1 teaspoon pure vanilla extract

Method:
1) Preheat oven to 180 degrees C and place the oven rack in the middle of the oven.

2) Line a 12 - 1/2 cup muffin pan with paper liners or butter or spray with a non stick spray.

3) In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon.

4) In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla.

5) With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.)

6) Spoon the batter into the prepared muffin tins.
Add 1 teaspoon of peanut butter onto each cup of batter. Lightly make 1 swirling with the teaspoon. 

7) Bake about 20 - 25 minutes or until a toothpick inserted in the center comes out clean.

8) Place on a wire rack to cool for five minutes and then remove muffins from pan. Serve warm or at room temperature.

The trail of strong peanut butter aroma when I was transporting the muffin pan from the oven to the dining table. The weight of the each muffin seemed heavy when I removed them from the pan to cooling rack. I couldn't help but touched the peanut butter surface ... slightly rocky, hard and rough. MOST OF ALL ... I was rather disappointed with their appearance ... gave a hard stare at these muffins ...  they looked ugly don't they? :(  <Look like Predator alien face .... hee hee..>

But I was so tempted to bite it while it's still hot. Should I ... Should I not ? ... Yes ! Ahmm ... crunchy peanut butter not too dry ... bursting peanut butter fragrance, sweet banana & butter fragrance and moist texture in your mouth ... really delicious.  I shared half the muffin with my girl {cos I shouldn't have supper after 9pm... I need to loose some weight...} and she commented very nice !
Gosh ! ..still, I can't help myself to give a good laugh ... my ugly BPBM ^O^ !

This post is linked to the event Little Thumbs Up (June 2014 Event: Butter) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen)