Fudgey Peanut Butter Chip Muffins
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Time
prep 0:15
total 0:40
Ingredients
| 1/2 cup | applesauce | | 1/2 cup | quick-cooking rolled oats | | 1/4 cup | butter or | | margarine, softened | | 1/2 cup | granulated sugar | | 1/2 cup | light brown sugar, packed | | 1 | egg | | 1/2 tsp. | vanilla extract | | 3/4 cup | all-purpose flour | | 1/4 cup | Hershey's Cocoa or | | European Style Cocoa | | 1/2 tsp. | baking soda | | 1/4 tsp. | ground cinnamon (optional) | | 1 cup | Reese's Peanut Butter Chips | | Powdered sugar (optional) |
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Instructions
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. Addto 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 toothpick inserted in center comes out almost clean. Cool slightly in pan onwire rack. Sprinkle muffin tops with powdered sugar, if desired. Serve warm.
Author's Comments
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 bereprinted courtesy of the Hershey Kitchens.
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