Chocolate Peanut Butter Muffins

Chocolate-Peanut-Butter-Muffins

Chocolate Peanut Butter Muffins

Yield: Approximately 9 regular muffins (with huge muffin tops!)

  • 1 cup (120 g) unbleached all-purpose flour
  • 1/4 cup + 1 Tablespoon (25 g) unsweetened cocoa powder
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup Splenda (or other sugar substitute, or sugar)
  • 1 Tablespoon baking powder
  • 3/4 cup (100 g) dark chocolate peanut butter
  • 3/4 cup skim milk
  • 1/2 cup light chocolate soymilk
  • 3 Tablespoons (46 g) egg white
  • 1 Tablespoon (14 g) vegetable oil
  • 1 teaspoon pure vanilla extract
  1. Preheat oven to 400 degrees F.  Grease or line 9 molds in muffin tin.
  2. In a medium bowl, whisk together flour, cocoa, sugar, sugar substitute, and baking powder.
  3. In a separate bowl, stir together peanut butter, milks, egg white, oil, and vanilla.  Add wet ingredients to dry ingredients and stir until incorporated.
  4. Divide batter amongst 9 prepared muffin molds (which should be nearly full).  Bake for about 18 minutes, or until done.

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