Peanut Butter Chocolate Chip Muffins

Due to popular request - oh all right one request - from my chocolate loving friend leelu (and her PB nut hubby!), here is one of the recipes you requested!

Peanut Butter Chocolate Chip Muffins

1/4 cup + 2 Tbsp. margarine, softened
1 cup + 2 Tbsp. crunchy peanut butter
3/4 cup brown sugar, loosely packed
1/2 cup white sugar
3 eggs
1 1/2 cup milk (I use 1%)
1 1/2 tsp vanilla
2 cup whole wheat flour
1 cup all purpose flour
1 1/2 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. salt
2 1/4 cups chocolate chips

Cream butters and sugars together. Beat in eggs one at a time beating until smooth. Stir in milk and vanilla.

Combine remaining ingredients in a separate bowl and then add to wet ingredients, stirring just until moistened.

Divide batter into 28-32 paper lined muffin cups. Bake in 350F oven for about 25 - 30 minutes or till toothpick test is clean. Cool on wire racks. Freezes well.

Note: This recipe is a modified version of "Peanut Butter Loaf" on page 65 of Company's Coming Muffins and More. The original recipe used only all purpose flour (I use a combination) and smooth peanut butter (I prefer crunchy). It also called for "dates" (YUCK!!) so I OBVIOUSLY made a better choice and used chocolate chips instead! DUH!! Instead of making it into a loaf, which was a little on the heavy/dense side, I increased the recipes' quantities by 50% and made muffins as they rise better and are therefore much lighter in texture.

Enjoy!

dn