A more refined flower today with the emphasis on restfulness before the return to work next week. These little beauties are nestled in my green charity shop jug, bought a few years back. I would have shown you but I can't get a decent picture, probably because I haven't the foggiest what all the buttons on my camera mean. To think I used to laugh at my mother when she would switch off our old stereo deck at the wall because all the buttons confused her.
Fortunately my short-lived aversion to muffins has subsided. That didn't take long did it? All because an interesting article in 'The Times' caught my eye, about the seven things you need to know if you are dreaming of setting up your own coffee shop. Written by Jennie Milsom the co-author of Cafe Life London and owner of Jam and Bread, she also kindly shared her 'hero' product for which customers return again and again. If it is low calorie you are looking for I suggest, as they say on the football results, "look away now", but they are rather nice.
|Jam and Bread's Chocolate and Peanut Butter Muffins|
330g self raising flour
150g soft brown sugar
125g peanut butter
60g chocolate spread
60g milk choc chips (they come in 100g bags - throw them all in)
5tbsp vegetable oil
2 large eggs
Preheat the oven to 190C. In a large bowl, mix the flour with the sugar and a pinch of salt. In a separate bowl whisk together the peanut butter, chocolate spread, milk choc chips, oil, eggs and milk. Fold the wet mixture into the flour mix until just combined. Spoon into 10 muffin cases and bake for 20 minutes until risen and firm to touch.