Peanut Butter Chocolate Chip Mini Muffins

What a crazy week this has been.  Got a big snow storm that dumped almost a foot of snow.  Worked overnight a couple of nights and was crazy busy during the day at the office.  Shoveled, worked, tried to got to the gym, shoveled some more and worked...



I fell asleep watching a movie Friday night, I think it was 8:00 p.m.!  Fun Friday night ;)


Hope you all had a great week!! Better than mine, anyway! ;) Today, I made some soup, made a chili and, of course, baked some muffins!






I made these peanut-butter-chocolate-chip-mini-muffins at least once before.  They are small but very tasty!

Peanut Butter Chocolate Chip Mini Muffins
(adapted from food.com)
1 3/4 cups all-purpose flour
2/3 cup firmly packed brown sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk, at room temperature (low fat for me!)
2/3 cup peanut butter (I used smooth)
1/4 cup vegetable oil (I used canola)
1 large egg, at room temperature
1 1/2 teaspoons vanilla extract
2/3 cup miniature semisweet chocolate chips (used regular milk chocolate chips)
 
Preheat oven to 350º.
Lightly butter 24 1 3/4-by-3/4-inch (1 ounce) miniature muffin cups (I used paper baking cups)
Stir together flour, brown sugar, baking powder and salt in a large bowl.

In another bowl, stir together milk, peanut butter, oil, egg and vanilla extract until blended.

Make a well in the center of the dry ingredients.

Add liquid ingredients and stir just to combine.

Add the mini chocolate chips.

Spoon batter into prepared muffin cups.

Bake 15 to 20 minutes, or until a toothpick inserted into middle of muffin comes out clean.

Place muffin tin on wire rack and cool for five minutes before removing muffins.

Serve warm or cool completely and store in an airtight container at room temperature.