Adapted from
Homemade Is Better
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Batter:
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1 c
unbleached flour
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1 c
light brown sugar, packed
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1/3 c
cocoa powder, sifted
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3/4 tsp
baking soda
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1/4 tsp
salt
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1/4 c
light margarine, softened
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1/3 c
fat-free milk
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1/4 c
egg whites, slightly beaten
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Filling:
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4 ozs
fat-free cream cheese, softened
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1/4 c
peanut butter
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1 tbsp
honey
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1 tbsp
fat-free milk
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2 tsps
pure vanilla extract
Preheat oven to 375. Prepare 12 muffin cups with cooking spray and flour; set aside. In a mixing bowl, sift together 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 another 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, one tablespoon each. Bake for 20 minutes.