Melting middle peanut butter cakes
A cheeky, delicious little way to use your healthy extra B oats!
5 mins
15 mins
526 kcals
serves 2
MELTING MIDDLE PEANUT BUTTER CAKES
These are a very satisfying sweet treat and perfect if you feel like you are about to fall off the bandwagon and scoff a doughnut! Don’t do it! Make these! They are 6 syns in total (using your healthy extra b portion of oats) but really worth it. I like them for breakfast, but then I have a very sweet tooth, but they’d be a lovely pudding if you haven’t used your HEB for the day!
I got my powdered peanut butter from Sainsburys (PBGit, £4), and previously I have used Hale’s Natural powdered peanut butter (which you can buy if you Click here), and Waitrose Seriously Chocolatey Chocolate Spread (click here) which is 3 syns per tbsp unlike 4 like many of the chocolate spreads around. The Waitrose chocolate spread also just tastes amazing! I haven’t tried the Sweet Freedom Choc Pot yet (which you can get in Asda), but I think it would be a good option!
Melting middle peanut butter cakes
Ingredients
- 40 g porridge oats
- 2 tbsp powdered peanut butter
- 1 egg
- 1 tsp baking powder
- 2 tbsp water
- 1 tbsp Waitrose Seriously Chocolatey Chocolate Spread
Instructions
- Mix together all of the ingredients (apart from the chocolate spread)
- Divide about 3/4 of the mixture into muffin cases (4), or small ramekins (2) sprayed with Frylight
- divide your chocolate spread so there is a dollop in the middle of each bit of mixture, and cover the chocolate with the remaining mixture
- Bake at 180c for 15 minutes until golden brown
