Experimental Peanut Butter Chocolate Muffins

I unleashed my inner mad scientist with this recipe. By substituting my favorite cookie for the chocolate chips and adding a marshmallow centre. In all of my excitement, I accidentally made these a little less calorific by forgetting the other 1/3 cup of brown sugar. The muffins still tasted good but I would advise using all of the called-for sugar.

I am also sick right now and being able to experiment made me feel a little better but crazy at the same time.

Peanut Butter Chocolate Muffins

Adapted from Eat Good 4 Life

Ingredients:
1 cup chunky peanut butter
1 cup dark chocolate chips (Instead I used 1.5 Snack Packages of Mini Oreos)
1 1/2 cup whole wheat pastry flour
1 tablespoon baking powder
1/3 brown sugar
1/3 cup sugar
3 tablespoons cocoa powder
1 cup milk plus 4 tablespoons
1 egg
Optional: Marshmallows

Directions:
Preheat oven to 375F. Grease and flour the mini muffin pan or line with muffin liners.

In a bowl mix egg, milk (minus 4 tablespoons), peanut butter and sugar. Add flour, baking powder and chocolate chips. Pour 1 teaspoon onto each muffin hole.

When you have come to half the batter add the cocoa powder an extra 4 tablespoons of milk. Pour the remaining chocolate batter into the muffin pan.

Bake for 15-20 minutes or until tester comes out clean. Immediately remove mini muffins from pan and cool on a wire rack.