Fudge filled peanut butter muffins
9 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Semisweet chocolate chips |
| 1 | tablespoon | Unsalted butter or margarine |
| 1⅔ | cup | Flour |
| ½ | cup | Firmly packed light-brown sugar |
| ¼ | teaspoon | Salt |
| 1 | tablespoon | Baking powder |
| ¾ | cup | Milk |
| ½ | cup | Peanut butter |
| ⅓ | cup | Oil |
| 1 | Lightly beaten egg | |
| 1½ | teaspoon | Vanilla |
| ½ | cup | Chopped salted peanuts without skins (optional) |
Directions
Preheat oven to 400øF, prepare pans. In a small saucepan (or microwave) heat chocolate chips & butter until melted, stirring constantly; remove from heat & reserve. In a bowl stir together flour, sugar, b/pdr & salt. In another bowl stir together milk, p/butter, oil, egg & vanilla. Add dry mix to wet mix until just combined. Spoon half of batter into pans. Divide chocolate mixture among muffins, a scant teaspoon per pan; do not let filling touch sides of pan. Spoon remaining batter over filling. Sprinkle tops of muffins with chopped peanuts if desired. Bake for 20-25 mins or until lightly browned. Makes 9 muffins. Variation: A ripe banana cut into ½" thick slices & dipped in orange juice may be used instead of the fudge filling.
REC.FOOD.RECIPES
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