PEANUT BUTTER MUFFINS

Preparation Method :

• Preheat the oven to 190°C/375°F/Gas Mark 5. Lightly grease a 6- or 12-hole non-stick muffin tray or line with paper cases.
• Peel and mash the banana with the lemon juice. Blend in the peanut butter.
• Sift together the dry ingredients, twice, in a large mixing bowl.
• Whisk the eggs, buttermilk and cooled butter together in a large mixing bowl, then stir through the banana and peanut butter mixture.
• Quickly stir the dry ingredients into the whisked mixture for about 15 seconds; don't try to blend smoothly.
• Spoon the batter into the prepared tray or cases almost to the top.
• Transfer to the oven and bake for about 20 - 22 minutes or until the tops are well risen and springy to the touch.
• Test one by inserting a skewer into the centre to check it comes out clean.
• Remove the muffins from the oven and allow to cool in the tray for 3 - 5 minutes, then transfer to a wire rack.
• Spread a teaspoon of dulce de leche over the top of each muffin and sprinkle with chopped peanuts before serving.