Peanut Butter Cupcakes - cooking recipe

Ingredients

1 3/4 c. flour
1 c. skim milk
1/2 c. egg substitute
1/3 c. chunky peanut butter
2 Tbsp. polyunsaturated margarine
1 Tbsp. baking powder
1 tsp. vanilla
1/4 c. semi-sweet chocolate chips

Preparation

In bowl, with electric mixer at low speed, blend all ingredients except chocolate chips.
Increase speed to high, beat for 2 minutes.
Spoon batter into 18 paper lined 2 1/2-inch muffin pan tins.
Bake at 350\u00b0 for 18 to 20 minutes or until toothpick inserted in center comes out clean; cool.
In pan, melt chocolate chips.
Using spatula, scoop chocolate into a plastic bag, cut a hole in the corner of the bag.
Drizzle chocolate over cupcakes. Makes 18 cupcakes, 136 calories; 105 mg. sodium; 4 grams fat per cupcake.