Peanut Muffin

Preheat oven to 160°C (fan) and line a muffin tin with paper cases.

In a bowl, mix flour, baking powder, baking soda and 60 g chopped peanuts well.

Beat egg, oil, buttermilk, sugar and peanut butter in a second bowl until frothy.

Add the flour mixture to the wet ingredients and fold in gently just until no dry flour remains.

Fill half of the batter into the cases, place 1 tsp red jam in the center of each, and cover with the remaining batter.

Sprinkle the muffins with the remaining chopped peanuts.

Bake for about 20–25 minutes until the muffins are golden.

Let the muffins rest in the tin for 5 minutes, then remove and cool completely on a wire rack.