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Fudgey Peanut Butter Chip Muffins

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: FUDGEY PEANUT BUTTER CHIP MUFFINS
 Categories: Breads
      Yield: 1 Batch
 
    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-Master compatible recipe format by Karen Mintzias (km@salata.com)
 
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