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Dinner with Rukmini
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Peanut Butter, Raspberry and Banana Muffins
Introduction from Rukmini Iyer
Or, peanut butter and jelly muffins. While I’m not sure I actually ate anything with peanut butter and jelly as a child on holiday in the USA, I love the idea of it now – and it makes a change from piling sandwiches with peanut butter, bananas and chocolate. Though you could equally replace the raspberry jam in this with a spoon of Nutella…
Ingredients
Essential kit
You will need: a muffin tin and 12 liners and a wire rack.
Method
Preheat the oven to 180°C fan/200°C/gas 6. Stir the selfraising flour, baking powder and sugar together in a large bowl.
In a separate bowl or a large jug, beat the mashed bananas, peanut butter and olive oil together with the water.
Very briefly stir the banana mixture into the flour and sugar mixture just until you can’t see the flour – the less you mix, the lighter the muffin.
Spoon a tablespoon of muffin mixture into each of your 12 lined muffin cups, then add a teaspoon of raspberry jam in the centre of each, along with 1 whole raspberry. Spoon the remaining batter evenly into each cup to cover the raspberries.
Scatter the chopped peanuts over the muffins, add a raspberry on top of each one, then transfer to the oven and bake for 25 minutes, until well risen and firm to the touch.
Cool briefly on a wire rack and serve warm. These are best eaten straight away, but you can keep them in an airtight container in a cool room for up to 3 days.
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From the book
The Sweet Roasting Tin
75 laid-back bakes from the author of The Roasting Tin series
From traybakes to tarts, cupcakes to cookies
With recipes for every season, occasion and skill level
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