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Chocolate Peanut Butter Muffins

This tasty muffin with a chocolate cookie base was inspired by my daughter, Kourtney, who loves peanut butter.—Barbara Eggleston, Frewsburg, New York

12 ServingsPrep/Total Time: 30 min.

Ingredients

1-1/2 cups crushed chocolate wafers (about 24 wafers)
2 tablespoons plus 1/2 cup sugar, divided
1/2 cup butter, melted
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk
1/3 cup vegetable oil
1/2 cup peanut butter

Directions

In a bowl, combine crumbs and 2 tablespoons sugar. Stir in butter;
set aside.
In another bowl, combine the flour, baking powder, salt and remaining
sugar. Whisk together egg, milk and oil; stir into dry ingredients
just until moistened. Place peanut butter in a microwave-safe bowl.
Cover and microwave on high for 10-20 seconds or until softened.
Fold into batter.
Press about 1 tablespoon reserved crumb mixture onto the bottom of 12
ungreased muffin cups. Divide batter evenly between cups. Sprinkle
with remaining crumbs. Bake at 400° for 15-18 minutes or until a

2 of 2

Chocolate Peanut Butter Muffins (continued)

Directions (continued)

toothpick comes out clean. Cool for 5 minutes before removing from
pan to a wire rack to cool completely. Yield: 1 dozen.

Nutrition Facts: 1 serving (1 each) equals 367 calories, 22 g fat (8 g saturated fat), 40 mg cholesterol, 408 mg sodium, 38 g carbohydrate, 2 g fiber, 7 g protein.