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Name: Fudge Filled Peanut Butter Muffins
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 9
Cuisine: American
Ingredients: 1/2 c Firmly packed light-brown; 1 tb Unsalted butter or margarine; 1/2 c Peanut butter; 1 Lightly beaten egg; 1/3 c Semisweet chocolate chips; 1 tb Baking Powder; 1/2 c Chopped salted peanuts; 1 1/2 ts Vanilla; 1/4 ts Salt; 1 2/3 c Flour; 3/4 c milk; 1/3 c Vegetable oil

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INGREDIENTS

1/2 c Firmly packed light-brown
1 tb Unsalted butter or margarine
1/2 c Peanut butter
1 Lightly beaten egg
1/3 c Semisweet chocolate chips
1 tb Baking Powder
1/2 c Chopped salted peanuts
1 1/2 ts Vanilla
1/4 ts Salt
1 2/3 c Flour
3/4 c milk
1/3 c Vegetable oil

Servings

INSTRUCTIONS

Preheat oven to 400F, 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 G Internet, G Internet.

NOTES

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Fudge Filled Peanut Butter Muffins

1/2 c Firmly packed light-brown
1 tb Unsalted butter or margarine
1/2 c Peanut butter
1 Lightly beaten egg
1/3 c Semisweet chocolate chips
1 tb Baking Powder
1/2 c Chopped salted peanuts
1 1/2 ts Vanilla
1/4 ts Salt
1 2/3 c Flour
3/4 c milk
1/3 c Vegetable oil

Preheat oven to 400F, 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 G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (49g)
Recipe Makes: 9 Servings

Calories: 201
Calories from Fat: 87 (43%)

Amt Per Serving		% DV

	Total Fat 9.7g	13 %
	Saturated Fat 2.2g	11 %
	Monounsaturated Fat 4.9g
	Polyunsanturated Fat 2.2g
Cholesterol 3.8mg		1 %
Sodium 140.8mg		5 %
Potassium 75.4mg		2 %
Total Carbohydrate 24.7g		7 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 23.5g
Protein 4.1g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 201

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