Squaffins? What are they? Well let me explain. On Tuesday I was at my sisters house while she was in hospital giving birth. All I had to do was take my nephew to school and then pick him up. So I had some time to fill which is great when you’ve got things to do or the internet to keep you busy. But I didn’t and waiting to hear news was killing me so I decided I would do what I do best. Bake and I’d decided on muffins.
I went to the shop and brought the bits I needed and then when I got back I realised that I couldn’t find a muffin tin. Oh. Which meant the muffins wouldn’t hold up right but oh well I decided to carry on and the “squaffin” was born. So if you make these using a muffin tin I promise they will come out as muffins but if you want to try a “squaffin” just pop the muffin cases on a baking tray. My nephew loved these and they tasted so nice!
You will need:
300g self-raising flour
1tsp baking powder
100g chocolate chips
175g crunchy peanut butter
120g soft brown sugar
Preheat oven to 200°C/400°F/Fan 180°C/Gas Mark 6.
Line a muffin tray with 12 cases.
In a bowl sift together the self-raising flour and baking powder.
Mix through the chocolate chips.
In a separate bowl mix the peanut butter, sugar, eggs and milk and mix until well combined.
Pour the dry ingredients into the wet and mix until just combined.
Divide the mixture between the 12 cases.
Bake for 15 to 20 minutes or until well risen and firm to the touch.
Remove from the oven and allow to cool for 5 minutes before transferring to a wire rack to cool fully.