| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs | Bread | 9 | Servings | |
INGREDIENTS
| 1/3 | c | Semisweet chocolate chips |
| 1 | tb | Unsalted butter or margarine |
| 1 2/3 | c | Flour |
| 1/2 | c | Firmly packed light-brown sugar |
| 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) |
INSTRUCTIONS
Preheat oven to 400°F, 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 filling. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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