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
CAKE:
- 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
CRUMBLE:
- 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.
BON APPETIT !
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