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
125 grams butter
½ cup honey
3 eggs
1/3 cup peanut butter paste
1 cup self raising flour(sifted)
¾ cup wholemeal plain flour(sifted)
½ cup buttermilk
METHOD
Grease a 14cmx21cm loaf pan with paper and grease the paper. In a large bowl with a beater cream the butter until it is light and fluffy. Now add honey to it and beat well again. Beat in the eggs 1 at a time beating well after each addition. Then beat in the peanut butter.
Now whisk in the sifted flours and buttermilk in 2 batches. Pour the prepared loaf mixture in the loaf pan and bake in the oven at 180 Degrees C or 375 Degrees F for about 30 minutes or till it is firm. Allow the loaf to stand for about 5-8 minutes before turning onto the rack to cool completely. Cut into slices and enjoy
