CHOCOLATE PEANUT BUTTER MUFFINS

2 cups self raising flour

3/4 cup sugar

1/2 cup cocoa, sifted

3/4 cup canola oil

1 cup + 2 tablespoons milk

1 egg

1 teaspoon vanilla

1 packet (283 grams)reeses peanut butter chips

preheat oven to 180 c. line  2 x 12 hole muffin tins with paper muffin cases. amount depends on the size of the muffin tins.

place the flour, sugar and cocoa into a large bowl. stir to combine.

place the oil, milk, egg and vanilla into a jug/bowl and stir to combine.

tip the liquid into the dry ingredients and stir until well combined.

stir in the peanut butter chips.

3/4 fill each muffin case, levelling the top. 

cook for approx. 20 minutes or untl a skewer comes out clean.

cool in tin for 5 minutes then remove to wire rack to cool completely.

ice.

ICING

1 cup butter, soft (226 grams)

1 cup crunchy peanut butter (245 grams)

3 cups icing sugar

1 teaspoon vanilla

2 tablespoons milk

in a large bowl, using an electric mixer, beat the butter and peanut butter until creamy and well combined.

add in the icing sugar 1/2 cup at a time until well combined

with the mixer on low, beat in the milk and vanilla until well combined. then up the speed and beat for another 10 seconds.

pipe or spoon icing onto muffins.