Choc-chip Peanut Butter Muffins ~ 巧克力花生酱玛芬

Since our country, Malaysia, has been ‘locked down’ or imposed with the ‘Movement Control Order’, many mums are confined to their homes scratching their heads what to cook or serve to their families.  So why not give this recipe a shot as the ingredients should be available in most households. 
These Choc-Chip Peanut Butter Muffins are moist, warm, and soft with melty and chooey choc-chips.  There’s nothing like a peanut butter and chocolate combination.  These can be enjoyed as a mid-morning snack with a strong cup of coffee or as an after-dinner treat!

Choc-chip Peanut Butter Muffins ~   巧克力花生酱玛芬
Ingredients

• 210 gm plain flour
• 200 ml plain yoghurt
• 120 gm caster sugar
• 2 ‘L’ eggs
• 80 gm choc-chips
• 75 ml vegetable oil
• 1/2 cup milk (125 ml)
• 4 to 5 Tbsp peanut butter, microwave to soften
• 3 Tsp cocoa or chocolate powder
• 2 tsp baking powder
• a pinch of salt

No-Frills Recipes