Updated post on 27-9-2016
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UPDATED POST ON OCTOBER 1 2014
As I have some peanut butter sitting in my fridge for ages, I have decided to prepare some Peanut Butter muffins . There are no changes to recipe except :
Use peanut butter weight as a starting point which is about 156 grams and all my ingredients used to be about 156 grams for eggs, flour, sugar .
Did not add the caramelized chocolate chips
My kids made these muffins with my help. I just helped them to get some ingredients that they did not where it was stored.
I did not even look at the measurements that they took as I was busy of taking pictures of their participation. Why this was possible of course was because of the easy recipe. The recipe that followed the one number baking ratios now extending to muffins. There were many post that uses one number baking ratios in my baking and in the post “ dates fruit cakes” , you can see all my references of cakes made using one number baking ratio in that post.
After my kids revised their home work today, they were bored and I thought I might as well asked them to make the muffins since it was really easy to prepare. In fact they were so happy when I told them that I need their participation after revising their home work. My girl who liked to procrastinate suddenly finished her homework very quickly. Initially, it was not my plan to get the boy involved, however, when the boy saw her sister enjoyed herself measuring the ingredients, he insisted that he wanted to join in ‘the game” also. I therefore concurred to let him joined in the “game”
I did not look at any recipe for this muffin. The principle of using one number baking ratio is that it should be applicable for all cakes. As I want it to be a bit dense, I have opted not to cream the butter and egg separation method (using these two methods will definitely end up to be a cup cake). In addition, as I have been quite tiring of washing all the utensils these few days, I chose not to use an mechanical egg beater. At the end, I have used a mixed and baked method to prepare the muffins.
In addition, I have substituted butter with peanut butter and most important of all, I have used eggs as the starting weight of making these muffins. This will save sometime for the calculation of milk.
These muffins started with 2 eggs that weighed 117 g, therefore, that follows will be peanut butter 117g, sugar 117g, flour 117g and milk 117 g. With these measurements, I am sure any body without much baking experience will be able to prepare this. Easy to remember ratio with easy preparation methods.
WHAT IS REQUIRED
2 whole eggs
Peanut Butter – same weight as eggs – melted and set aside
Sugar – Same weight as eggs
Milk – same weight as eggs
Self raising flours – same weight as eggs
Caramelized chocolate chips – half the weight of eggs
Mozzarella cheeses – half the weight of eggs (optional)
STEPS OF PREPARATION
Pre heat oven to 180 degree Celsius
Get ready5-6 muffin cups.
Melt the peanut butter in a microwave oven for 1 minute.
Transfer to a big mixing bowl, add eggs and sugar and use a hand whisk to whisk until combined.
Add in sifted flour and milks (alternately) until all flours and milk are added.
Add in caramelized chocolate chips and mozzarella cheeses.
Mix well and transfer to the muffin cups.
Bake at 180 degree Celsius for 20-25 minutes or when a skewer inserted comes out clean.
You may have noted that I have sprinkled additional cheeses and caramelized chocolate chips. However, that was not advisable because this batter is rather wet, the additional weighs will push down the muffins causing it to drip sideway. Therefore, I will advise readers to by pass this step. Just to let you have a look, this is the “elephant muffins” made by my kids. All the 5 muffins we made have these “elephant trunks” due to the addition of chocolate chips and mozzarella cheeses. Ha-ha.
Is it not this muffin is so easy to prepare especially with one number baking ratio. If my kids can made this, who else could possibly not able to prepare this?
Hope you try it and have a nice day! Cheers.
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