Tomorrow will mark Sugar&Vice‘s 2 year birthday! To celebrate they are doing the following
- Sharing this mouth watering Chocolate Peanut Butter Muffin Recipe that Wida from Cupcake Richard developed especially for Sugar&Vice – it is deliciously wicked.
- Shop until you drop (literally) in their yearly 50% off flash SALE for 2 hours ONLY tomorrow! (read more about it below)
- Launch of an incredibly cool limited edition monochrome mandala wonky plate with gold rim.
Chocolate Peanut Butter Muffin Recipe
Ingredients
- 1 cup gluten free flour
- 2 tsp baking powder
- ⅛ tsp baking soda
- 100ml maple syrup
- 50ml canola oil
- ½ tbsp ground flax + 2 tbsp water
- ½ tbsp vanilla extract
- 2 tbsp smooth peanut butter
- 60ml warm water
- 10ml lemon juice
- 50g melted dark chocolate
Method
- Preheat oven to 160ºC
- Lightly grease muffin pan for six muffins
- Sift together flour, baking powder and baking soda in a medium bowl
- Add maple syrup, oil and vanilla to dry ingredients and stir to combine
- Combine ground flax and 2 tbsp water and add to batter
- Gently heat peanut butter in microwave for a runny consistency and add to batter
- Stir batter well with metal spoon until completely combined
- Combine lemon juice and warm water and stir into batter until incorporated
- Roughly stir melted chocolate into batter to create almost marbled effect
- Poor batter into prepared muffin pan, evenly distributing batter
- Bake for 20 minutes
- Allow to cool slightly and top each muffin with a tsp of peanut butter and a drizzle of melted chocolate
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