Fudge Filled Peanut Butter Muffins

Ingrients & Directions

1/3 c Semisweet chocolate chips
1 tb Unsalted butter or margarine
1 2/3 c Flour
1/2 c Firmly packed light-brown
1/4 ts Salt
1 tb Baking powder
3/4 c Milk
1/2 c Peanut butter
1/3 c Oil
1 Lightly beaten egg
1 1/2 ts 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 & butter until melted, stirring constantly; remove
from heat & reserve. In a bowl stir together flour, sugar, b/pdr & salt. In
another bowl stir together milk, p/butter, oil, egg & 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 & dipped in orange juice may be used instead of the fudge


From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,

9 Servings

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