---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Fudgey Peanut Butter Chip Muffins
  Categories: Muffins, Chocolate
       Yield: 1 servings
  
     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 european style
            -cocoa
            Or hershey’s cocoa
     1/2 ts Baking soda
     1/4 ts Ground cinnamon
       1 c  Reese’s peanut butter chips
            Powdered sugar (optional)
  
   Recipe by: www.hersheys.com
   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. JM
  
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