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Chocolate Chip Peanut Butter Muffins


2 cups flour
1 cup miniature chocolate chips
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1 cup creamy peanut butter
1/4 cup butter or margarine, melted
2 eggs
1 cup milk
1 teaspoon vanilla extract

SUGAR GLAZE:
1/2 cup powdered sugar
2 teaspoons warm water

Heat oven to 400. Paper-line 24 muffin cups. In large bowl, stir together flour, chocolate chips, baking powder, baking soda and salt; set aside. Stir together sugar, peanut butter, butter and eggs. Add milk and vanilla; stir until well blended. Add all at once to flour mixture; stir until just moistened. Fill muffin cups about 3/4 full. Bake 15 minutes or until lightly browned. Cool 5 minutes. Meanwhile, prepare sugar glaze. Stir together powdered sugar with 3 to 3 tsp of warm water; stir until smooth and of desired consistency. Drizzle over cupcakes. Serve warm or cool.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.