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Fudge Filled Peanut Butter Muffins
1/3 c semisweet chocolate chips
1 Tbs unsalted butter or margarine
1 2/3 c flour
1/2 c firmly packed light-brown sugar
1/4 tsp salt
1 Tbs baking powder
3/4 c milk
1/2 c peanut butter
1/3 c oil
1 lightly beaten egg
1 1/2 tsp vanilla
1/2 c chopped salted peanuts without skins (optional)

Preheat oven to 400F, prepare pans. In a small saucepan (or microwave) heat chocolate chips and butter until melted, stirring constantly; remove from heat and reserve. In a bowl stir together flour, sugar, baking powder and salt. In an other bowl stir together milk, peanut butter, oil, egg and vanilla. Add dry mix to wet mix until just combined. Spoon half of batter into pans. Divide chocolate mixture among muffins, a scant teaspoon per pan; do not let filling touch sides of pan. Spoon remaining batter over filling. Sprinkle tops of muffins with chopped peanuts if desired. Bake for 20-25 mins or until lightly browned. Makes 9 muffins.

Variation: A ripe banana cut into 1/2" thick slices and dipped in orange juice may be used instead of the fudge filling.
Recipe featured in Bread Daily on 12/20/01.