Ingredients
3/4
cup granulated sugar
3
tablespoons creamy peanut butter
1/4
cup fat-free sour cream
1
egg
1
egg white
1
cup Gold Medal™ flour
1/4
cup baking cocoa
1/2
cup hot water
1/2
teaspoon baking soda
1/4
cup miniature semisweet chocolate chips
Powdered sugar, if desired
Preparation
Heat oven to 350°F. Line 12 regular-size muffin cups with paper baking cups.
In large bowl, beat granulated sugar, peanut butter, sour cream, egg and egg white with electric mixer on medium speed until well blended. Beat in remaining ingredients except powdered sugar on low speed just until mixed. Divide among muffin cups.
Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove from pan to wire rack. Cool completely, about 30 minutes. Sprinkle tops with powdered sugar.
