Peanut Butter Muffins With Chocolate Icing

1. 1

   Preheat oven to 180u00b0C (355u00b0F) and line a muffin tray with paper cases.

2. 2

   Beat peanut butter, dairy free spread, brown sugar and white sugar until fluffy, about a couple of minutes. Add eggs one at a time, beating well between adding each egg.

3. 3

   Add flour. Mix well. Add dairy-free milk. Beat until well-combined.

4. 4

   Spoon into muffin cases, about a tablespoon in each case. Bake in the centre of the oven for 20 minutes until golden brown. Remove from oven and cool completely before icing.

5. 5

   To make the icing, combine dairy free spread, cocoa powder and icing sugar and beat until well-combined. Pipe chocolate buttercream onto the top of each muffin.

* Per serving · 4 servings · Values may vary.

No additional tips available.