MAKES 12
11/2 cups wholemeal self raising flour
11/2 cups self raising flour
¼ cup white castor sugar
60 grams butter
1 cup milk
300 grams creamed corn
½ cup crunchy peanut butter paste
2 large eggs lightly beaten
METHOD
Grease a 12 muffin pan .In a bowl sift the two flours and sugar.
Rub in the butter and make a well in the centre. In another bowl combine the
wet ingredients that are the eggs, milk, peanut butter paste and creamed corn.
Add the wet mixture into the flour mixture mix with only fork until the
ingredients are well combined. Pour the prepared muffins batter into the
greased muffin pans.Bake at 180 Degrees C or 375 Degrees F for about 20 minutes
or until the muffins are very lightly browned
