When my cousin Vedika kept raving about the homemade peanut butter she ate every morning for breakfast during a school excursion in a farm in the rustic parts of Pondicherry, I recalled the chocolate peanutÂ muffins I had made a few weeks ago and thought â€œshe loves chocolate and she loves peanut butterâ€, she will surely love my chocolate peanut muffins.
These muffins are so easy to make and have great texture and taste. Donâ€™t be fooled by the fact that they are vegan and also without regular butter. Most bakers I come across are skeptical about trying eggless or vegan recipes. I harboured similar notions until they were dispelled after successful results.
If the recipe is right and the ingredients are top quality then one can rarely go wrong, even in baking where precision and exact measurements are a must.
The flavour combination of peanuts and chocolate is phenomenal and the taste of the peanuts lingers for some time. These are ideal for snacks and kids lunch boxes. And these are perfect with your evening cuppa too. Or maybe even breakfast if you are having a bowl of cereals.
The best part of making these muffins for me was the happiness and smile on my sweet little sisterâ€™s face.
Vegan Chocolate Peanut Muffins Recipe
I prefer making fresh peanut butter for these cupcakes. If you want to use ready made peanut butter then use 1/2 cup butter and 2 tbsp oil.
100 gm (1/2 cup) unsalted shelled and skinned raw peanuts
4 tbsp oil (preferably peanut or any other flavourless oil)
a pich of fleur de sel or your favourite salt
140 gm (1 cup) plain flour
30 gm (1/3 cup) cocoa powder
1 tsp baking powder
1/2 tsp baking soda
90 gm (3/4 cup) jaggery powder or muscovado sugar or any dark soft sugar
1/2 tsp vanilla extract
200 ml (3/4 cup) water
In a skillet, on a moderate flame, roast the peanuts until golden brown. Alternatively heat an oven to 200 degrees C/ 400 degrees F and roast for about ten minutes or until they darken, shaking them a bit half way through so that they roast evenly.
Allow the peanuts to cool a bit and then place them in a blender with the oil and fleur de sel and process until you get peanut butter. I like it chunky here and so I blend it until I get a smooth butter with chunks in it.
In a bowl, mix in the flour, cocoa powder, baking powder and baking soda and sieve once to make the mixture uniform. Put in the jaggery or sugar, vanilla extract, water and peanut butter and mix with a whisk or a wooden spoon until well blended.
Heat your oven to 180 degrees C/ 350 degrees F. Place the batter into cupcake liners* and bake for 20 to 25 minutes or until a skewer or toothpick comes out clean.
*You might want to use 2 cupcake liners to get neat edges after baking.
Makes 9 medium sized muffins
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