Whole Wheat Peanut Butter Fudge Muffins
—·American
Whole Wheat Peanut Butter Fudge Muffins
Ingredients
- 1 3/4 cups whole wheat pastry flour
- 1/3 cup sugar
- 1/3 cup brown sugar
- 1/4 cup cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 1/2 cup creamy peanut butter (I used Naturally More)
- 1/4 cup egg whites
- 3 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 2-3 tablespoons applesauce
- 1/2 cup chocolate chips
Instructions
5 steps
- 1
Preheat oven to 400°F.
- 2
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugars, cocoa powder, baking powder, and salt in a large bowl; stir with a whisk. Make a well in center of mixture.
- 3
Combine milk and the next four ingredients (through vanilla); add to the flour mixture, stirring just until moist. Stir in applesauce. Fold in chocolate chips.
- 4
Spoon batter into 12 muffin cups coated with cooking spray. Fill each cup 3/4 full with batter. Bake at 400°F for 20 minutes or until muffins spring back when touched lightly in center. Let cool in pan 5 minutes. Remove from pan, and cool on a wire rack.
20 min - 5
Top with melted peanut butter.
Progress
0 / 5 steps
