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Peanut Butter Monkey Bread Muffins

  Rating 0.0

Prep

5 - 15 mins

Bake

<30 mins

Serves

3 to 5

Difficulty

Medium

About

America’s number one sticky, sweet treat, monkey bread is even better when it’s made with peanut butter! Traditionally a free-for-all pull-apart bread, we’ve transformed the recipe into nicely portioned muffins - which means everyone can get their fair share of delicious.

made using

Light Muscovado

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Instructions
Ingredients
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Step 1

Preheat the oven to 180*C and line a muffin tray with cases.

Step 2

Mix the yoghurt and sugar for the dough together until smooth. Sift in the flour, sprinkle in the salt and stir to form a dough. Form a small ball shape and transfer onto a lightly floured work surface.

Step 3

Equally divide the dough into 8 pieces and then divide each piece again into 5-6 pieces. Use your hands to roll the small pieces into ball shapes.

Step 4

Melt the butter and peanut butter in a small saucepan, stir to combine.

Step 5

Dip each ball in the melted butter mixture then roll the ball in the sugar mixture to coat. Place the balls into a muffin case and repeat for 5-6 balls per muffin case. Repeat to form 8 muffins.

Step 6

If you have any buttery mixture left, pour it over the muffins and sprinkle with more sugar.

Step 7

Bake until nicely risen and baked through (around 21 minutes) and then carefully remove from the muffin tin from the oven. Place on a wire rack to cool.

Step 8

Make the glaze by stirring all the ingredients together. Pour over the muffins and enjoy hot or cool.

Step 9

Once cool, store in a sealed container for 1-2 days at room temperature.

Ingredients – 4 items

Serving

1

For the dough

Thick dairy-free yoghurt

200 g
Fairtrade Light Muscovado

Fairtrade Tate & Lyle Light Muscovado Sugar

40 g
Flour

Self raising flour

200 g
Salt-table

Pinch of salt

For the peanut butter coating

Butter

Butter

60 g
Peanut-butter

Smooth peanut butter

60 g
Fairtrade Unrefined Demerara

Demerara sugar

60 g

For the glaze

Fairtrade Cane Icing Sugar

Fairtrade Tate & Lyle Icing Sugar

100 g
Water

Water

1 tsp

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