Peanut Butter Muffins With Chocolate Icing

• FOR THE CUPCAKES:
• 250 grams Peanut Butter
• 150 grams Dairy Free Spread
• 250 grams Brown Sugar
• 125 grams Caster Sugar
• 4 Eggs
• 250 grams Gluten Free Self Raising Flour
• 130 milliliters Dairy Free Milk
• FOR THE FROSTING:
• 125 grams Dairy Free Spread
• 50 grams Cocoa Powder
• 200 grams Icing Sugar

1. Preheat oven to 180u0b0C (355u0b0F) and line a muffin tray with paper cases.
2. Beat peanut butter, dairy free spread, brown sugar and white sugar until fluffy, about a couple of minutes. Add eggs one at a time, beating well between adding each egg.
3. Add flour. Mix well. Add dairy-free milk. Beat until well-combined.
4. Spoon into muffin cases, about a tablespoon in each case. Bake in the centre of the oven for 20 minutes until golden brown. Remove from oven and cool completely before icing.
5. To make the icing, combine dairy free spread, cocoa powder and icing sugar and beat until well-combined. Pipe chocolate buttercream onto the top of each muffin.

peanut butter, spread, brown sugar, sugar, eggs, flour, milk, frosting, spread, cocoa, icing sugar

Taken from tastykitchen.com/recipes/desserts/peanut-butter-muffins-with-chocolate-icing/ (may not work)