RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1855
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| Recipe Name: |
Fudgey Peanut Butter Chip Muffins |
| Source: |
Hershey's |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Chocolate |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
12 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
12 |
| Cooking Time: |
26.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.12
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
If you prefer, skip the peanut butter chips and use semisweet chips instead.
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Ingredients:
0.5 Cup oats, quick cooking
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Directions:
Heat oven to 350 degrees.
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. |
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| Nutrition per Serving: |
| Calories: |
216 |
Total Carbs: |
40.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
17.6 |
Fat: |
10.2 |
Protein: |
3.40 |
| Fiber: |
0.95 |
Sodium: |
102.98 |
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