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1/4 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 cup REESE'S Peanut Butter Chips
1/2 teaspoon vanilla extract
3/4 cup all purpose flour
1/2 cup light brown sugar
1/4 cup butter or margarine
1/2 cup granulated sugar
1/2 cup applesauce
1/2 cup quick-cooking rolled oats
1. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
2. Stir together applesauce and oats in small bowl; set aside. Beat butter, granulated sugar, brown sugar, egg and vanilla in large bowl until well blended. Add applesauce mixture; blend well. Stir together flour, cocoa, baking soda and cinnamon, if desired. Add to butter mixture, blending well. Stir in peanut butter chips. Fill muffin cups 3/4 full with batter.
3. Bake 22 to 26 minutes or until wooden pick inserted in center comes out almost clean. Cool slightly in pan on wire rack. Sprinkle muffin tops with powdered sugar, if desired. Serve warm. Makes about 12 muffins.
FUDGY CHOCOLATE CHIP MUFFINS: Omit peanut butter chips. Add 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips.
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