Fudgey peanut butter chip muffins

Yield: 1 Batch

Measure Ingredient
½ cup Applesauce
½ cup Quick-cooking rolled oats
¼ cup Butter or margarine softened
½ cup Granulated sugar
½ cup Packed light brown sugar
1 \N Egg
½ teaspoon Vanilla extract
¾ cup All-purpose flour
¼ cup HERSHEY'S Cocoa OR European Style Cocoa
½ teaspoon Baking soda
¼ teaspoon Ground cinnamon (optional)
1 cup REESE'S Peanut Butter Chips
\N \N Powdered sugar (optional)

Heat oven to 350 F. Line muffin cups (2-½ 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 ¾ 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.

Meal-Master compatible recipe format by Karen Mintzias (km@...)

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