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.