471 0 chip shop batter recipe 0 16 9. Peanut butter is the star ingredient in these oatmeal cakes, providing not only flavor, but a boost of plant-based protein too.
Hiding a bit in the center of each muffin is a fun way to ensure that peanut butter makes it into every bite. 834 0 0 0 0 11. Coat a 12-cup muffin tin with cooking spray. 4 cup peanut butter, applesauce, eggs, brown sugar, baking powder, vanilla and salt in a large bowl. 4 cup peanut butter and chocolate chips among the muffin cups, about 1 teaspoon each. Cover with the remaining batter, about 2 tablespoons each.
Freeze oatmeal cakes in an airtight container for up to 3 months. To reheat, microwave 1 oatmeal cake in 30-second intervals until heated through. Alternatively, refrigerate oatmeal cakes in an airtight container for up to 2 days. The batter does look a little soupy- let it sit for a few minutes so the oats can absorb the liquid. First time I made the recipe exactly as shown.