It was one of those days when I looked at our Chinese New Year goodies that we had not yet finished eating and felt relieved that we did not buy that many goodies this year. From past experience, once the Lunar New Year is over, the desire to snack on these goodies seems to disappear as well.
We had some balance peanut cookies (the type of Chinese New Year goodies that is crunchy and shaped like checkers), so I decided to use them to bake some muffins. To simplify matters, I simply took the entire tupperware of balance peanut cookies and gave the tupperware several vigorous shakes to break up the cookies and voila! Crushed peanut cookies!
If you do not have peanut cookies, you can substitute with ground peanuts.
INGREDIENTS220g self-raising flour
100g butter (softened)
140g castor sugar
1 egg (lightly beaten)
250ml low fat milk
1 tsp orange essence
1/2 cup ground peanuts (or crushed peanut cookies - see above)
1/3 cup mini chocolate chips
extra mini chocolate chips for sprinkling
METHOD1. Preheat the oven to 180 degrees celsius.
2. Line the muffin pans with paper cases. Set aside.
3. Sift the self-raising flour in a bowl. Set aside.
4. Cream the butter and sugar in a mixing bowl using an electric mixer until light and fluffy.
5. Add the beaten egg and mix well.
6. Add the milk, orange essence and ground peanuts and mix until blended.
7. Stir in the chocolate chips.
8. Fold in the flour using a wooden spatula and stir until just blended. Do not over-stir.
9. Spoon the batter into the prepared pan until 3/4 full.
10. Sprinkle some chocolate chips on top.
11. Bake for 20 minutes or until a skewer inserted in the middle of the muffin comes out clean.
TIPLeave the muffins in the muffin pan for 5 minutes before transferring the muffins to a wire rack for the muffins to cool thoroughly.
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