5oz all purpose Flour
3oz quick cook oats
2oz cocoa powder
6oz castor sugar
1 tablespoon Baking Powder
1/2 cup Peanut Butter (I used creamy)
250ml/1/2 pint Rice Milk
Preheat the oven at 400F/200C for 15 minutes. Grease with little cooking spray or line the muffin tins with paper liners and set aside.
In a large bowl combine together the flour, oatmeal, cocoa powder, sugar and baking powder.
In a small sauce pan, over low heat, melt peanut butter in milk, stirring constantly. Remove from heat and set aside to cool slightly.
Once the peanut butter mixture is cool, incorporate it into the dry ingredients and stir until just combined.
Spoon the batter into the prepared pan filling it to the top of each cup.
The above batter is enough for 9 muffins.