Peanut Butter and Nutella Muffins

Peanut Butter and Nutella Muffins: the ultimate experience

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I’ll be honest I have no idea how to start to describe this recipe as this is probably the craziest I have ever made –living life on the edge here!

It all started when, one day, Milo came to me all excited because he had just had the best slice of toast ever: a layer of peanut butter topped with a layer of Nutella. “It’s like having Ferrero Rocher on toast!” he said. True. So true that I had to turn that toast into a muffin.

I did some research and looked for the right balance between the two spreads. I must admit it wasn’t easy: the first attempt was too peanut-y, the second attempt a bit too oily. Finally, I created a recipe that is flexible enough to allow you to reproduce layers and shapes, maintain the two main ingredients separate and still be able to enjoy them together. Plus, it’s not that naughty after all. I used coconut oil instead of butter and organic peanut butter made of peanuts only. The flour is wholemeal, which gives you better carbs, and the amount of sugar was kept to a minimum.

Trust me, this is THE best combination and, if you get the flavours right, that muffin will turn into an amusement park for your taste buds.

Feeds 24 muffins
Ingredients

1, 3/4 cups wholemeal flour
1 cup soft brown sugar
2 ts baking powder
a pinch of salt
3/4 cup coconut oil
3 eggs
half ts vanilla extract
1 cup organic 100% peanut butter
1 cup Nutella
1 cup buttermilk

Know-How

In a bowl, sift the flour, salt, baking powder (reserve any wholegrain left in the sieve).
In a separate large bowl, cream the coconut oil with a hand (or stand) mixer. It’s a tedious job and if you’re as lucky as me, you’ll and up with bits everywhere. Be patient, it’s worth it. Add the sugar and keep mixing until you obtain a light brown a spumy mixture (at least 2-3 mins).
Add the eggs one at a time, making sure you maintain the creamy texture. Pour in the vanilla extract.
Now add half of the dry ingredients and half of the buttermilk, blending well with your mixer after each time.
Your mixture should be fluffy and not too thick at this point so feel free to add a splash of milk if required.
Divide it into two containers. Add the peanut butter to one and the Nutella to the other. Mix with a wooden spoon. If your butter is 100% peanuts, you will have a “malleable” mix, allowing you to create shapes and different textures.
Fill up your muffin cups: I made them half and half, gave them a peanut core or a Nutella top.. Use your imagination, have fun!
Bake at 180º C for 20′.

Remember the wholegrain flakes? Why not sprinkle them on top?
Remember the wholegrain flakes? Why not sprinkle them on top?

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5 thoughts on “Peanut Butter and Nutella Muffins

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