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Add a photoServings: 12
Ingredients
- 1 3/4 c. All-purpose flour
- 1 1/4 c. Brown sugar, packed
- 3 tsp Baking pwdr
- 1 tsp Salt
- 1 c. Lowfat milk
- 1/3 c. Vegetable shortening
- 1/3 c. Peanut butter
- 1 tsp Vanilla extract
- 2 x Large eggs
- 24 x Chocolate covered peanut
- Butter c. -- unwrapped
Directions
- Preheat the oven to 350 degrees. Line 24 medium-sized muffin tins with paper baking c.. In a large bowl, combine all the ingredients except the peanut butter c.. With an electric beater, blend at low speed till moistened. Then beat at medium speed for 2 more min. Fill the paper-lined muffin c. 2/3 full. Press 1 peanut butter c. into the batter in each muffin c. till the top edge of each candy is even with the top of the batter. Bake for 18-20 min or possibly till the tops spring back when touched lightly in the center.
- Yield: 24 cupcakes
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 12 servings | |
| Calories 377 | |
| Calories from Fat 147 | 39% |
| Total Fat 16.66g | 21% |
| Saturated Fat 4.77g | 19% |
| Trans Fat 1.9g | |
| Cholesterol 38mg | 13% |
| Sodium 612mg | 26% |
| Potassium 210mg | 6% |
| Total Carbs 51.33g | 14% |
| Dietary Fiber 1.6g | 5% |
| Sugars 34.66g | 23% |
| Protein 7.61g | 12% |
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