Preheat oven to 180˚C.
Pop paper cases into a 12-hole muffin tin.
In a bowl whisk together the flour and salt. Set aside.
In a separate large bowl combine peanut butter, melted butter, egg, milk and sugar. Slowly add ONLY half of this wet peanut butter batter to the dry ingredients, stirring until combined. (So there should be half of your peanut butter mixture remaining.)
Stir in the melted chocolate chips until well combined.
Divide the chocolate batter evenly between each muffin hole.
Put the remaining peanut butter mix on top of the chocolate mix in the muffin trays. This will create little golden dollops in your muffin mix once baked.
Sprinkle chocolate chips over the top of the muffins.
Bake for about 30 minutes or until they pass the toothpick test.
Allow to cool for ten minutes in the pan, then pop on a wire rack to cool.
Kate’s print magazine Lunch Lady issue 3 hits shops this week, people – get on it!