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FUDGEY PEANUT BUTTER CHIP MUFFINS

1/2 cup applesauce
1/2 cup quick-cooking rolled oats
1/4 cup (1/2 stick) butter or margarine, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup HERSHEY'S European Style Cocoa or HERSHEY'S Cocoa
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon (optional)
1 cup 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.

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