Remy and Lee’s Peanut Butter and Jam Muffins
When I lived in Surry Hills a teeny tiny new cafe opened up just around the corner from my house. It’s called Remy and Lee’s. Remy and Lee are a lovely young couple from Perth. Remy is an old hand at cafe’s having worked at places like Bills. They opened this teeny cafe and serve delicious morsels like Black Star pastries and pies, Lee’s famous bircher muesli, and excellent coffee. I miss them a lot. It’s a friendly, neighbourhood joint where all sorts of people hang out, from hipsters to local mums and bubs.
A while back, Lee gave me her basic muffin recipe. I recently found it floating under my bed, and decided to whip up a batch to cheer up my other half who’s had a killer week at work.
This is a dairy heavy recipe, so if you’re not into dairy, don’t bother! You can also vary this recipe with whatever flavourings you want:
I made peanut butter and strawberry jam, you could do any kind of berry, or banana (of course when they are no longer $14.99 per kg!), ditch the sugar and add grated cheese and vegemite or simply keep an eye out on Remy and Lee’s twitter stream as Lee tweets the muffins she makes each day!
Lee’s Basic Muffin Recipe
- 2 – 4 eggs
- 1 cup natural yoghurt
- 1 cup buttermilk
- 1 cup full cream milk
- 450g Self Raising Flour
- 250g Raw sugar
- 125g melted butter
Makes 6 massive muffins or many more normal sized ones
Mix wet ingredients into dry
Mix through peanut butter.
Place mix in tin, add dollop of jam, then add lid
Bake at around 180º for about 40 minutes or until golden and skewer comes out clean