Peanut Butter Cup Muffins
Yield
servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | tablespoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
sugar
|
|
| ⅓ | cup |
cocoa powder
|
|
| 1 | each |
eggs
beaten |
|
| ⅓ | cup |
butter
melted |
|
| 1 | cup |
milk
|
|
| 1 | cup |
peanut butter chips
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
sugar
|
|
| 79 | ml |
cocoa powder
|
|
| 1 | each |
eggs
beaten |
|
| 79 | ml |
butter
melted |
|
| 237 | ml |
milk
|
|
| 237 | ml |
peanut butter chips
|
*
|
Directions
Preheat oven to 400℉ (200℃).
Sift the first 5 ingredients together.
Stir in the egg, butter and milk, until just blended.
Fold in the peanut butter chips.
Fill paper-lined muffin tins, full, and bake approximately 20 minutes.
