Gluten free, peanut butter & banana muffins with nutella filling

Today's recipe is especially for peanut butter lovers. This peanut butter muffins do not contain any flour and still taste like regular muffins with hint of nuts and banana. They were soft, spongy, moist but neither wet nor dense. The nutella filling was perfect. The recipe comes form this website.  

Ingredients for 12 muffins:

• 270g peanut butter
• 2 small bananas
• 2 eggs
• 1/2 tsp baking soda
• 1 tsp vinegar
• nuttella
• chopped peanuts

Preheat the oven to 200C. Line muffin tin with paper cases. 

Blend peanut butter and bananas until smooth. Then add the eggs one at the time and blend after each addition. At last add the soda and vinegar and blend again. The batter is quite thick.

Fill muffin tin cups with few teaspoons of batter. Then drop a heaping teaspoon of nutella and top with more batter. Sprinkle with chopped nuts.

Bake in preheated oven for 10 - 15 minutes until well risen. To check if baked insert skewer into a cake if comes out clean  then muffins are ready. 

Enjoy !

For recipe in Polish have a look here. 
 

Chocolate cupcakes and peanut butter icing

These cupcakes were baked especially for my husband's birthday as he loves peanut butter. Chocolate cupcakes were an obvious choice, who doesn't like chocolate ? The peanut butter icing was chosen especially for him. Cupcakes were really nice, sweet chocolaty with salty topping mmmm.... Although, I would say this combination is rather for adults, as my children ate only the cupcakes leaving the icing for us. This is another Ina's Garten recipe. 

Ingredients for 12-15 cupcakes:

• 170g soft, at room temperature butter  
• 250g sugar
• 80g brown sugar
• 2 at room temperature eggs
• 2 tsp vanilla extract
• 250 ml buttermilk, at room temperature
• 125 ml sour cream, at room temperature
• 2 tbsp brewed coffee
• 230g flour
• 105g cocoa powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt

Few hour before  baking take out the butter, buttermilk, sour cream and eggs from the fridge to warm them up.

Preheat the oven to 180C. Line muffin tin with paper cases.

In the bowl of and electric mixer cream the butter and sugars on high speed until light and fluffy, approximately 5 minutes. Reduce the speed and add the eggs one at a time and vanilla extract.
In separate bowl, whisk together the buttermilk, sour cream, coffee. In another bowl whisk together the flour, soda, salt and cocoa powder.
Add the buttermilk mixture and the flour mixture alternately in thirds to the egg and sugar mixture, beginning with the buttermilk and ending with the flour. Mix only until blended.

Spoon the batter into cupcake cases 3/4 full. Bake for 20-25 minutes, until a toothpick comes out clean. Cool for a few minutes and transfer to the wire rack to cool completely before frosting.

after baking

In a meantime prepare icing.

Ingredients for icing:

• 140g powder sugar
• 260g peanut butter*
• 110g soft butter
• 3/4 tsp vanilla extract
• 1/4 tsp salt
• 75 ml whipping cream

 * I make my own peanut butter just blending in blender roasted and salted peanuts until creamy to spread on a toast.

Place the sugar, butter and peanut butter, vanilla and salt in the electric mixer bowl and whisk on  allow speed until creamy, scraping down the bowl with rubber spatula. Add the cream and beat on high speed until the mixture is light and smooth.

Dates muffins

Combination of dates and peanut butter sound exotic for me. I simply had to try recipe for muffins with these ingredients. It comes from this web site.

Ingredients for 18 muffins:

• 65g soft butter
• 125g peanut butter
• 75g brown sugar
• 2 eggs
• 1/2 tsp baking soda
• 375 ml milk
• 300g flour
• 2 tsp baking powder
• 80g wholemeal flour
• 130g chopped pitted dates
• 2 tbsp sesame seeds 

Preheat the oven to 200C. Line muffin tin with paper muffin cases.

In a large bowl beat the butter, peanut butter and sugar together until pale and creamy. Beat in the eggs one in a time. Stir in the soda, baking powder, flours alternating with milk. Gently stir in chopped dates.

Spoon batter into muffin cases using two spoons. Sprinkle top of each muffin with sesame seeds. Bake for 20 - 25 minutes until well risen. Remove from baking tin and place on wire rack to cool down. They are very tasty while still warm. 

Fudge nut muffins

They are sweet, crunchy ... yummy :)

Ingredients for 12 muffins:

• 250g plain flour
• 4 tsp baking powder
• 85g caster sugar
• 6 tbsp crunchy peanut butter
• 1 beaten egg
• 55g melted butter
• 175 ml milk
• 150g diced fudge
• 3 tbsp roughly chopped unsalted peanuts

Preheat the oven to 200C. Line 12 hole muffin tin with paper cases.

Sift the flour and baking powder into large bowl. Stir in the sugar. Add the peanut butter and mix until the mixture change into crumbles. 

In a separate bowl put the egg, butter and milk. Beat together.

Combine dry and wet ingredients. Lightly stir in the fudge pieces. The mixture should be a little lumpy.

With two spoons or ice cream scoop put the mixture evenly into paper cases. 

Sprinkle the peanuts on the top and bake for 20-25 min until well risen.

Cool down on a wire rack. They can be served warm.