Peanut Butter Rocky Road Muffins : Highly recommended !
To mix Peanut Butter Rocky Road Muffins , you need one bowl and a fork: I have started with eggs and liquids and added dry ingredients and here it was: ready for baking. Before you start mixing the ingredients, make sure to leave 1 Tbsp of peanut butter chips, mini marshmallows and chocolate chips aside to garnish baked muffins while still hot. They stick to the top easily and muffins are much more attractive. Every child that tasted it had her / his own favourite ingredient: some were impressed by peanut butter, some with mini marshmallows ; me ? A whole package ! As usual.
And, here I confess : I’m not that cool to leave the muffins aside to get completely cold. I had one immediately, before I even started to take the photos of the babies 🙂
Peanut Butter Rocky Road Muffins
- 2 eggs
- 2 Tbsp sunflower oil
- 5 Tbsp sugar
- 10 Tbsp milk
- 2 Tbsp cocoa, bitter
- 1 cup flour
- 1 ½ tsp baking powder
- ¾ cup peanut butter chips
- 1 cup mini marshmallows
- 2 Tbsp chocolate chips
Preheat the oven to 180 C / 356 F.
Insert paper cups to nine holes of muffins baking dish and leave aside.
In a medium sized bowl, using fork, mix eggs, oil and milk.
Add sugar, flour, baking powder and cocoa and combine.
Before you fold marshmallows, peanut butter chips and chocolate chips into the batter leave 1 Tbsp of each aside to garnish once muffins are baked and still warm.
Divide the batter evenly to nine muffin cups and bake for 19 – 20 mins.
When finished, garnish with chips and marshmallows left aside and leave to cool.