390 g Caramel Crunch Peanut butter
2 large eggs
2 bananas, crushed with a fork
1/2 cup white sugar
1 cup cacao powder
4 teaspoons Marmite
Preheat oven to 200 oC. Mix all the ingredients together and spoon into greased 12 muffin pan. Wet your fingers and smooth it out. Bake for 25 minutes. Let cool in pan for at least 15 minutes.
Recipe and photo: Alma Pretorius
Makes 10, depending on size
1/2 cup YumYum Caramel Crunch peanut butter
1 large egg
3 teaspoons German mustard
Preheat oven to 180 oC. Mix all together, mixture is soft. Drop teaspoon-full size onto greased baking sheet – bake for 9 minutes. Let cool.
Recipe and photo: Alma Pretorius
Makes 24
7 tablespoons vegetable oil
1 large egg
1 cup self-rising flour
1/2 cup YumYum Caramel crunch peanut butter
1/4 cup white sugar
1/2 cup Branston pickle
Preheat oven to 170 oC. Prepare baking sheet. Mix together – form walnut-size balls, place on baking sheet (not too close, they spread) and bake for 12 minutes.
Recipe and photo: Alma Pretorius
Makes 20, depending on size
250 g YUMYUM (or Woolworths) Caramel Peanut butter
1 large egg
1 teaspoon cayenne pepper
1/4 cup white sugar
Preheat oven to 170 oC. Mix together, form balls and place on baking sheet. Press down lightly with a fork. Bake for 10 minutes. Let cool on sheet.
Recipe and photo: Alma Pretorius
