Nut muffins with peanuts

Name: Nut muffins with peanuts
Cook time: 1 h
Total time: 1 h
Yield: 9
Ingredients: 2 Eggs (size M); 90 g Sugar; 1 pinch Salt; 60 ml vegetable oil; 125 ml Milk; 180 g Flour; 1 TEASPOON Baking Powder; 60 g crushed almonds; 60 g unsalted peanut kernels; 50 g creamy peanut butter

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 9

2 Eggs (size M)
90 g Sugar
1 pinch Salt
60 ml vegetable oil
125 ml Milk
180 g Flour
1 TEASPOON Baking Powder
60 g crushed almonds
60 g unsalted peanut kernels
50 g creamy peanut butter

Directions

1
Separate eggs. Beat the egg yolks, sugar and salt with the whisk of the hand mixer until thick and creamy. Stir in oil and milk. Mix flour, baking powder and almonds and stir in. Beat the egg white until stiff.
2
Fold the beaten egg white into the dough. Coarsely chop the peanuts and, except for 1 tablespoon for decoration, fold them into the dough. Grease 9 timbale granules (125 ml content) and sprinkle with flour. Spread the dough evenly over the forms.
3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Remove the muffins from the tins and let them cool down on a cake rack. Pour peanut butter into a piping bag with perforated spout and squirt a tuff on each muffin.
4
Decorate with chopped peanuts.