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These 1-point quick mini muffins have a super yummy peanut butter batter. Adding Fage 0% Greek yogurt makes them even tastier and increases the protein.
I baked a batch of these for breakfast to go with my Blucchini muffins and my mom enjoyed their peanut buttery-chocolaty goodness.
Chocolate Peanut Butter Muffins
- 1/4 cup (1/2 stick) butter
- 1/4 cup peanut butter
- 1/2 cup brown sugar
- 2 eggs
- 6 ozs. Fage Total 0% Greek yogurt
- 200 grams (1 1/2 cups) flour
- 1 tsp. baking soda
- 1 cup Ghirardelli bittersweet chocolate chips
Cream together the butter, peanut butter and sugar. Mix in eggs and yogurt. Slowly add flour and baking soda. Fold in chocolate chips. Scoop into mini muffin pan.
Bake at 375 degrees for 12 minutes.
http://www.zestuous.com/2012/05/chocolate-peanut-butter-muffins/
(C) Zestuous, 2011
Chocolate Peanut Butter Muffins,
3 comments
Ashley says:
May 15, 2012 at 16:25 (UTC -7)
I left out the yogurt, used 3 Tbsp of butter, 3 Tbsp shortening, and 3 eggs. Then I had to bake them for 10 minutes instead of 12 because of my temperamental stove. They were wonderful!
zestuous says:
May 28, 2012 at 08:27 (UTC -7)
Great!
Katie says:
May 13, 2012 at 14:10 (UTC -7)
Wow I bet these don’t get dry at all with the yogurt and peanut butter. Yummy!