*  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.
 
                    
 
                    - - - - - - - - - - - - - - - - - -