Mini Chocolate Chip Muffins

Ingredients:

• 1 cup crunchy peanut butter
• 1 egg
• 1/3 cup sugar
• 1/3 cup brown sugar
• 1 cup of milk
• 1.5 cups of flour
• 1 tbsp baking powder
• 1/4 teaspoon salt
• 0.5 cup mini chocolate chips

Preparation:

1. Preheat oven to 190°C. Line a mini-muffin tin with paper liners. In the bowl of a stand mixer fitted with a whisk attachment, combine the peanut butter, egg, and sugar and beat until smooth. Add the milk in 3 additions, beating well after each addition.
2. Separately whisk together the flour, baking powder, and salt and add to the peanut butter mixture. Beat on low speed until all the flour is incorporated. Fold in the chocolate chips. Spoon the batter into the muffin tins, filling them three-quarters full (use a small ice cream scoop for best results) and bake until the muffins are puffed and firm on top, about 10-15 minutes. Cool in the tins.
   
   
   Some people are allergic to peanuts. When serving these muffins to guests, be sure to warn them that they contain peanut butter.