Our grandchildren love peanut butter so when I saw this recipe I immediately thought of them. A definite peanut smell and taste for those who enjoy peanut butter will love this recipe. Easy to make and I added chocolate morsels to half the batter which was a bonus. The're an easy eat as is or frost with a light drizzle vanilla frosting.Enjoy!
1 1/2 cups flour
1/2 tsp. baking powder
pinch salt
1/2 cup creamy peanut butter
1/4 cup soft butter
1 cup sugar
3 large eggs
1 tsp. vanilla extract
1/2 cup mini chocolate chips(semi sweet)
Heat oven to 325 degrees. Spray a muffin pan or a rectangular muffin pan with cooking spray.
Using a mixer place peanut butter and butter in the bowl and mix well for several minutes until well blended.
Add sugar, eggs and vanilla
Add flour, baking powder and pinch of salt. Mix until all is blended and creamy in texture. With a large wooden spoon add semi sweet chocolate chips
Using a large tablespoon or a ice cream scooper divide batter evenly. Bake 325 for approximately 25 to 28 minutes depending of oven temperature. Using a toothpick insert in center to check after 24 minutes. Do not over bake.
Remove from oven and allow to cool slightly before removing from pan. I gently use a butter knife to loosen sides.
Note: I do not frost these cakes but you can easily do so using a mixture of powdered sugar, milk and vanilla thinning it to your desired consistency. For added decoration you can top the frosting with a few peanut butter /chocolate chip morsels while frosting is still wet.
1 1/2 cups flour
1/2 tsp. baking powder
pinch salt
1/2 cup creamy peanut butter
1/4 cup soft butter
1 cup sugar
3 large eggs
1 tsp. vanilla extract
1/2 cup mini chocolate chips(semi sweet)
Heat oven to 325 degrees. Spray a muffin pan or a rectangular muffin pan with cooking spray.
Using a mixer place peanut butter and butter in the bowl and mix well for several minutes until well blended.
Add sugar, eggs and vanilla
Add flour, baking powder and pinch of salt. Mix until all is blended and creamy in texture. With a large wooden spoon add semi sweet chocolate chips
Using a large tablespoon or a ice cream scooper divide batter evenly. Bake 325 for approximately 25 to 28 minutes depending of oven temperature. Using a toothpick insert in center to check after 24 minutes. Do not over bake.
Remove from oven and allow to cool slightly before removing from pan. I gently use a butter knife to loosen sides.
Note: I do not frost these cakes but you can easily do so using a mixture of powdered sugar, milk and vanilla thinning it to your desired consistency. For added decoration you can top the frosting with a few peanut butter /chocolate chip morsels while frosting is still wet.
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