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RECIPE: Peanut Butter and Pear Muffins

Today is National Peanut Butter Day. A day to celebrate just how far good old-fashioned PNB has come in the ranks of kitchen cupboard essentials. No longer the reserve of toast or children’s sandwiches, our favourite spread has certainly gone up in the world!

This, in part, is due to its wonderful versatility, and ability to give that ‘extra something’ to many and varied recipes... both sweet and savoury. As a cooking and baking ingredient, the addition of peanut butter helps up the ante of good fats, protein, potassium, B vitamins and fibre, bringing all those bakes and cakes up the health ranks!!

In homage to peanut butter on its special day, we’ve taken inspiration from the winning ‘fruit & nut’ formula and created the ultimate PNB-inspired breakfast muffin! Packed with whole grains, pears and a protein punch that you wouldn’t expect from a muffin,.. they’re a balanced way to start the day or ward off those mid-morning munchies.

Ingredients 140g unsalted butter 140g brown sugar 2 medium eggs, beaten 140g wholemeal self-raising flour 1 tsp baking powder 2 pears, grated 2 dsp peanut butter What you'll need Muffin tin Large mixing bowl Wooden spoon Method Heat oven to 180C/160C fan/gas 4. Melt the butter and pour into a large mixing bowl. Add the sugar to the butter and mix together, then slowly add the eggs, stirring continuously. Mix in a little flour, then fold in the remaining flour, baking powder, pear and peanut butter. Spoon into muffin cases. Bake for about 15 mins until starting to go golden, or until a skewer comes out clean. Cool in the tin for 30 mins, then remove to a wire rack.

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