This is based on a Cooking Light recipe. The original was pistachio-based Chocolate Lava Cakes and I hate pistachios. I have considerably modified this for safety and for laziness. Original recipe is in October 2002 issue if you have access to Cooking Light and want to look it up (I just have a printout).
1/4 C reduced-fat peanut butter 3 T dairy-free chocolate chips 1 c sugar 1/4 c cocoa powder 8 large egg whites (or Egg Beater equivalent) 1/2 t baking powder 1 t vanilla extract
In a small pan over low heat, melt together peanut butter and chocolate chips. Set aside to cool.
Mix the other ingredients together thoroughly. Add PB/choc mixture and mix thoroughly.
Spray a 12-cup muffin tin (or equivalent if you want to use something fancier) with cooking spray. Pour the batter into the muffin tins -- they'll be about 3/4 full. Stick in the refrigerator to chill a minimum of two hours.
When chilling time is up, preheat oven to 450. Bake 9 minutes or until the center is almost set. Let cool about five minutes and serve warm.
These are very yummy. I had to eat three of them just to make sure.
Calories from fat is approximately 23%.
"It's one of the most serious things that can possibly happen to one in a battle -- to get one's head cut off." -- LC