Peanut Butter Cupcakes

8 ingredients
7 steps

Ingredients

  • 1 3/4 c. flour
  • 1 c. skim milk
  • 1/2 c. egg substitute
  • 1/3 c. chunky peanut butter
  • 2 Tbsp. polyunsaturated margarine
  • 1 Tbsp. baking powder
  • 1 tsp. vanilla
  • 1/4 c. semi-sweet chocolate chips

Directions

  1. 1
    In bowl, with electric mixer at low speed, blend all ingredients except chocolate chips.
  2. 2
    Increase speed to high, beat for 2 minutes.
  3. 3
    Spoon batter into 18 paper lined 2 1/2-inch muffin pan tins.
  4. 4
    Bake at 350° for 18 to 20 minutes or until toothpick inserted in center comes out clean; cool.
  5. 5
    In pan, melt chocolate chips.
  6. 6
    Using spatula, scoop chocolate into a plastic bag, cut a hole in the corner of the bag.
  7. 7
    Drizzle chocolate over cupcakes. Makes 18 cupcakes, 136 calories; 105 mg. sodium; 4 grams fat per cupcake.

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