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  Recipe Home » Breads » Fudgey Peanut Butter Chip Muffins
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  Fudgey Peanut Butter Chip Muffins
  Category: Breads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 209
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 Packed light brown sugar
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)
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. 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.

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