May 2, 2016

Raspberry jam muffins with peanut butter crumble

As a Polish girl, I had the opportunity to get my first homemade pb&j few years ago, when my older brother (who then couldn’t even make a scrambled egg) made me one. He stood there, proudly waiting for my positive review and all in all, he wasn’t disappointed because a moment later, this sweet-and-salty delicacy conquered the whole house.

This recipe is another modification of one of my favorite foreign goodies. Delicate cake topped with raspberry jam and peanut butter crumble will be a great spring dessert to which you can always add some fresh fruit when only in season.

Ingredients for about 12 muffins:
Adaptation: food52

- 250g light spelt flour
- 1 tbsp baking powder
- 100g cane sugar
- 1/2 cup yogurt
- 80ml milk
- 80ml oil
- 1 tsp vanilla
- 1 free-range egg
- pinch of salt
- naturally sweetened raspberry jam

- 40g light spelt flour
- 30g rolled oats
- 1.5 tbsp cane sugar
- 80g peanut butter
- 1/2 tbsp unsalted butter, softened

1. Preheat the oven to 200C/400F.
2. In a large bowl, combine sifted flour, baking powder, baking soda and sugar. In a separate bowl mix the oil, egg, yogurt and vanilla and whisk gently to combine. Then gradually add the dry ingredients to the wet ones, alternately pouring milk. If the batter seems too thick, add a bit more milk.
3. In a small bowl, place all the crumble ingredients and blend or - if the butter is too hard - use your hands to mash up the streusel.
4. Put the butter into greased muffin tin or paper liners filling about 3/4 of the height and place a heaping teaspoon of jam on top of each one. Sprinkle evenly with the peanut crumble.
5. Bake for 20-25 minutes.  


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