Chocolate peanut butter muffins with a raspberry jam filling (v)

A classic flavour combination!
Makes 12 medium-large muffins.

Original post (with pictures) here.

1 1/2 cups self-raising flour
1/2 cup plain flour
1/2 tsp bicarbonate of soda
3/4 cup brown sugar
Egg replacer to the equivalent of 1 egg, or 1 egg
1 1/3 cup non-dairy milk (I used sweetened almond milk)
1/2 cup cocoa powder (see note below)
1/4 cup natural peanut butter
1/4 cup oil
2 tbsp crushed peanuts

Raspberry jam, extra, for spreading

1. Preheat your oven to 180'C and line a 12-pan muffin tray with muffin liners.
2. In a large bowl, combine the flours, bicarbonate of soda and sugar. Add the egg replacer, milk, cocoa, peanut butter and oil. Stir thoroughly to combine.
3. Transfer the mixture to the prepared muffin tray and sprinkle each muffin with crushed peanuts before baking.
4. Bake for 18 - 20 minutes or until a skewer inserted in the centre comes out clean.
5. When cool, cut each muffin in half and spread with raspberry jam before serving.

A note on variations: If I make these again, I would use 1/4 cup cocoa powder and 50g chocolate, melted, instead of the 1/2 cup cocoa powder. I would also add a teaspoon of jam to the centre of each muffin before baking, by half filling the muffin tray with batter, adding a dollop of jam to each muffin, and then adding the rest of the batter.