1/2 c Applesauce
1/2 c Quick-cooking rolled oats
1/4 c Butter or margarine
— softened
1/2 c Granulated sugar
1/2 c Packed light brown sugar
1 Egg
1/2 ts Vanilla extract
3/4 c All-purpose flour
1/4 c HERSHEY’S Cocoa
-OR European Style Cocoa
1/2 ts Baking soda
1/4 ts Ground cinnamon (optional)
1 c REESE’S Peanut Butter Chips
Powdered sugar (optional)
Heat oven to 350 F. Line muffin cups (2-1/2 inches in diameter) with paper
bake cups. In small bowl, stir together applesauce and oats; set aside. In
large mixer bowl, beat butter, granulated sugar, brown sugar, egg and
vanilla until well blended. Add applesauce mixture; blend well. Stir
together flour, cocoa, baking soda and cinnamon, if desired. Add to butter
mixture, blending well. Stir in peanut butter chips. Fill muffin cups 3/4
full with batter. Bake 22 to 26 minutes or until wooden pick inserted in
center comes out almost clean. Cool slightly in pan on wire rack. Sprinkle
muffin tops with powdered sugar, if desired. Serve warm. 12 to 15 muffins.
VARIATION: FUDGEY CHOCOLATE CHIP MUFFINS: Omit Peanut Butter Chips. Add 1
cup HERHSEY’S Semi-Sweet Chocolate Chips.
Hershey’s is a registered trademark of Hershey Foods Corporation. Recipe
may be reprinted courtesy of the Hershey Kitchens.
Meal-
Yields
1 Batch