1.5 cup self-raising wholemeal flourMix all ingredients to form a wet cookie-dough type batter. You may need to add a little water depending on the consistency of your peanut butter and the size of your dollop. :) I am a pretty free and easy baker! Pat into greased mini-muffin tins, filling each cup just below full and pressing a few peanuts into each pupcake.
1 tsp baking powder
2 tbsp vegetable oil
1/2 cup peanut butter
dollop of honey
WARNING: peanut butter pupcake prep smells may cause excessive sous-chef drooling, puppy dog eyes, and demands for quality control samples...feel free to give in!
Bake your pupcakes at 180C until risen and firm to the touch (approximately 15 minutes). Cool on a rack for around 5 minutes and then remove from the pan to cool completely. Yes...these do smell VERY nice while cooking and cooling...my partner almost stole one to sample. :)
Spoil to your favourite fur Valentine rotten. Extra pupcakes can be kept in an air-tight container for a few days or wrapped and frozen for any-time surprise treaties.