Peanut Muffins

Name: Peanut Muffins
Cook time: 40 min
Total time: 40 min
Yield: 12
Ingredients: 60 g Peanut kernels; 250 g Flour; 2 1/2 TSP. Baking Powder; 1/2 TEASPOON Baking soda; 125 g demerara sugar; 1 egg (size M); 125 g soft butter; 250 ml Buttermilk; 1 jar (350 g) Peanut cream without pieces; 3 TABLESPOONS Honey; 200 g Double cream cream cheese; 12 Paper baking cups

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 12

60 g Peanut kernels
250 g Flour
2 1/2 TSP. Baking Powder
1/2 TEASPOON Baking soda
125 g demerara sugar
1 egg (size M)
125 g soft butter
250 ml Buttermilk
1 jar (350 g) Peanut cream without pieces
3 TABLESPOONS Honey
200 g Double cream cream cheese
12 Paper baking cups

Directions

1
Line the troughs of a muffin tin with paper baking cups. Coarsely chop 50 g peanuts. Mix with flour, baking powder, baking soda and sugar in a bowl. Whisk the egg. Add the egg, butter, buttermilk and 150 g peanut cream.
2
Mix briefly and quickly with the dough hook of the hand mixer to a smooth dough. Spread the mixture in the bowls. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes (stick test!). Remove the muffins and let them cool down. Mix honey, cream cheese and 200 g peanut cream until smooth, fill into a piping bag with perforated spout, spray on the muffins, decorate with 10 g peanuts
3
Waiting time 1 hour