Fudgey Peanut Butter Chip Muffins

* Exported from MasterCook Mac *

Fudgey Peanut Butter Chip Muffins

Recipe By : Julie Gleitsmann <julie@cynosure.com>
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Applesauce
1/2 c Quick-cooking rolled oats
1/4 c butter or Margarine, softened
1/2 c Granulated sugar
1/2 c Packed light brown sugar
1 Egg
1/2 ts Vanilla extract
3/4 c All-purpose flour
1/4 c HERSHEY'S Cocoa or European Style Cocoa
1/2 ts Baking soda
1/4 ts Ground cinnamon (optional)
1 c REESE'S Peanut Butter Chips
Powdered sugar (optional)

Heat oven to 350 F. Line muffin cups (2-1/2 inches in diameter) with
paper bake cups. In small bowl, stir together applesauce and oats;
set aside. In large mixer bowl, beat butter, granulated sugar, brown
sugar, egg and vanilla until well blended. Add applesauce mixture;
blend well. Stir together flour, cocoa, baking soda and cinnamon, if
desired. Add to butter mixture, blending well. Stir in peanut butter
chips. Fill muffin cups 3/4 full with batter. Bake 22 to 26 minutes
or until wooden pick inserted in center comes out almost clean. Cool
slightly in pan on wire rack. Sprinkle muffin tops with powdered
sugar, if desired. Serve warm. 12 to 15 muffins.

VARIATION: FUDGEY CHOCOLATE CHIP MUFFINS: Omit Peanut Butter Chips.
Add 1 cup HERHSEY'S Semi-Sweet Chocolate Chips. Hershey's is a
registered trademark of Hershey Foods Corporation . Recipe may be
reprinted courtesy of the Hershey Kitchens.



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