| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Cake |
12 |
Servings |
INGREDIENTS
|
|
Batter—- |
| 1 |
c |
Unbleached flour |
| 1 |
c |
Brown sugar — packed |
| 1/3 |
c |
Cocoa powder — sifted |
| 3/4 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1/4 |
c |
Margarine — softened |
| 1/3 |
c |
Skim milk |
| 2 |
|
Egg whites — whipped |
|
|
Filling—- |
| 4 |
oz |
Fat-free cream cheese — |
|
|
Softened |
| 1/4 |
c |
Peanut butter |
| 1 |
tb |
Honey |
| 1 |
tb |
Skim milk |
| 2 |
ts |
Pure vanilla extract |
INSTRUCTIONS
Preheat oven to 375. Prepare 12 muffin cups with cooking spray and flour;
set aside. In a mixing bowl, combine flour, brown sugar, cocoa powder,
baking soda, and salt. In another mixing bowl, combine margarine, 1/3 cup
milk, and egg whites. Mix dry ingredients with wet ingredients just until
moistened; set aside. In a smaller mixing bowl, combine cream cheese,
peanut butter, honey, remaining milk, and vanilla extract. Place 2
tablespoons batter into prepared cups. Spoon rounded teaspoon of cream
cheese mixture into center of each. Fill cups half full with remaining
batter, 1 tablespoon each. Bake for 20 minutes.
Posted to EAT-L Digest - 25 Jun 96
Date: Wed, 26 Jun 1996 14:19:35 -0500
From: "Anita A. Matejka" <matejka@BGA.COM>
Recipe By : Homemade Is Better
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