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Peanut butter

Peanut butter and parmesan mini cakes

Mini cakes apéritifs cacahuète parmesan

Recipe

Serves 4 :

    • 100g flour
  • 2 eggs

  • 60g Peanut Butter Creamy

  • 50g grated Parmesan cheese

  • 60 ml milk

  • 1 teaspoon baking powder

  • 1 pinch salt

  • 1 pinch pepper

Step 1:

Pour the flour in a bowl and mix with the baking powder. Add a pinch of salt and pepper. In another bowl, beat the eggs lightly with a fork. Then add the peanut butter and mix well until smooth.

Step 2:

Add the grated Parmesan to the egg and peanut butter mixture. Make sure the parmesan is evenly spread throughout the dough.

Step 3:

Add the milk a little at a time while stirring to mix until the mixture is smooth and thick.

Step 4:

Gradually add the dry mixture (flour, baking powder, salt and pepper) to the liquid dough. Mix gently until all the ingredients are combined to avoid lumps.

Step 5:

Fill the mini cake moulds with mixture. Bake for 20 minutes at 180°C.

Enjoy warm as an aperitif!

Mini cakes apéritifs cacahuète parmesan

Menguy's little extra : For extra flavour, use our crunchy peanut butter for extra crunch!

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