Batter—-
1 c Unbleached flour
1 c Brown sugar — packed
1/3 c Cocoa powder — sifted
3/4 ts Baking soda
1/4 ts Salt
1/4 c Margarine — softened
1/3 c Skim milk
2 Egg whites — whipped
Filling—-
4 oz Fat-free cream cheese —
Softened
1/4 c Peanut butter
1 tb Honey
1 tb Skim milk
2 ts Pure vanilla extract
Preheat oven to 375. Prepare 12 muffin cups with cooking spray and flour;
set aside. In a mixing bowl, combine flour, brown sugar, cocoa powder,
baking soda, and salt. In another mixing bowl, combine margarine, 1/3 cup
milk, and egg whites. Mix dry ingredients with wet ingredients just until
moistened; set aside. In a smaller mixing bowl, combine cream cheese,
peanut butter, honey, remaining milk, and vanilla extract. Place 2
tablespoons batter into prepared cups. Spoon rounded teaspoon of cream
cheese mixture into center of each. Fill cups half full with remaining
batter, 1 tablespoon each. Bake for 20 minutes.
Yields
12 Servings