I’m starting to think that me & Nigella Lawson don’t get along. Ok, maybe not Nigella herself, but I’m talking about her recipes. I bought two of her cookbooks when I started this blog, and if I am to be honest, it was because of her popularity. The first recipe I tried was her pistachio macaroons. They were too sweet and the cookbook recipe for the buttercream produced way too much.
Next I tried a chocolate cake recipe in How to Eat. The middle of the cake was still uncooked even though the outsides were almost overcooked. Second recipe fail. Not one to be easily turned off and perhaps blaming myself for the recipe failures, I tried her ceviche recipe, also from How to Eat. Urgh is all I can say. I couldn’t bring myself to eat more than a few mouthfuls and ended up throwing away $20 worth of fish. I haven’t blogged about these two failures because I don’t want to waste my time!
So you can understand my trepidation when I decided to try Nigella’s snickers and peanut butter muffins. They looked simple enough and if they contained Snickers and peanut butter, sure they would excel in ingredients alone?! I was crossing my fingers they would work out since they were for a family dessert.
Snickers & Peanut Butter Muffins
Makes 12 (I made 18)
250g plain flour
6 tbsp (85g) golden caster sugar – I used 70g brown sugar instead
1 ½ tbsp baking powder
Pinch of salt
6 tbsp (160g) crunchy peanut butter
60g unsalted butter, melted
1 large egg, beaten
2 x 65g Snickers bars, chopped – Normal Snickers bars are 53g in Australia but I still used 3
1. Preheat the oven to 200C (180C fan forced).
2. Stir together the flour, sugar, baking powder and salt. Add the peanut butter and mix until you have a bowl of coarse crumbs.
3. Add the melted butter and egg to the milk, and then stir this gently into the bowl.
4. Mix in Snickers pieces and dollop into the muffin cases.
5. Cook for 20-25 minutes, when the tops should be risen, golden and firm to the (light) touch.
6. Sit in the tin on a wire rack for 5-10 minutes before taking out each muffin in its case and leaving them on the wire rack to cool.
I found these muffins really dry and not very sweet so to salvage them I made my own icing to put on top.
125g good quality eating chocolate (dark or milk)
½ cup icing sugar, sifted
1 tbsp milk
1. Melt chocolate and butter in a small bowl over a saucepan of simmering water. I do it in the microwave, but make sure you use short bursts and stir frequently.
2. Let chocolate cool for about 10 minutes before stirring in icing sugar.
3. Add milk and stir until icing is shiny and smooth.
4. Put a dollop on top of each muffin and use the back of the spoon to spread over the top.
Results: As you can see from the pictures, they are not the most attractive looking muffins and I found the caramel in the Snickers pieces stuck to the edges of the paper. I tried one plain and they were just too dry so I improvised and made a chocolate icing. The rich chocolate icing helped them taste much better and went a long way in masking the dryness. So much so, my mother in law and sister in law took the remainder home!
Would I make it again? No, they didn’t appeal to me.
Over & Out, Rilsta xx