Muffins with homemade peanut cream

For 12 pieces



125 g / 5 oz peanuts
1-2 EL BIO PLANÈTE Peanut Oil native
1 tsp agave syrup
200 g / 8 oz flour
50 g / 2 oz oat flakes
2 tsp baking powder
100 ml / 4 fl oz maple syrup
100 ml / 4 fl oz milk
1 egg

Roast peanuts in a coated pan without oil, leave to cool.
Crush briefly in a food processor with a little salt and agave syrup.
Stir in the oil until the mixture is creamy. Preheat oven to 180 °C,
grease muffin tin. Mix flour, oat jam, baking powder and pinch of salt.
In a second bowl stir the peanut cream with maple syrup, milk, egg and a whisk until smooth.
Add the flour mixture quickly.
Fill dough into moulds and bake for 20-25 minutes.