Peanut Butter Cup Blondies

Peanut Butter Cup Blondies Recipe

  • 5.6 ounces all-purpose flour (about 1 1/4 cups) $
  • 1 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup creamy peanut butter
  • 1/4 cup butter, melted and cooled slightly $
  • 2 tablespoons 2% reduced-fat milk
  • 1 teaspoon vanilla extract $
  • 2 large eggs, lightly beaten $
  • 1/4 cup semisweet chocolate chips
  • Cooking spray $
  • 4 (0.75-ounce) peanut butter cups, coarsely chopped
  1. 1. Preheat oven to 350°.
  2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt), stirring well with a whisk. Combine peanut butter and next 4 ingredients (through eggs), stirring well. Add peanut butter mixture to flour mixture; stir until combined. Stir in chocolate chips.
  3. Scrape the batter into a 9-inch square metal baking pan lightly coated with cooking spray, and arrange the peanut butter cups over batter. Bake at 350° for 19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack.


This recipe is from Cooking Light



Muffin Tin Crab Cakes

Muffin-Tin Crab Cakes Recipe

  • 1 pound crabmeat
  • 2 cups fresh whole-wheat breadcrumbs, (see Tip)
  • 1/2 red bell pepper, minced
  • 3 scallions, sliced
  • 1/4 cup reduced-fat mayonnaise
  • 2 large eggs
  • 1 large egg white
  • 10 dashes hot sauce, such as Tabasco
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon freshly ground pepper
  • 6 lemon wedges, for garnish
  1. Preheat oven to 450°F. Generously coat a 12-cup nonstick muffin pan with cooking spray.
  2. Mix crab, breadcrumbs, bell pepper, scallions, mayonnaise, eggs, egg white, hot sauce, celery salt and pepper in a large bowl until well combined. Divide mixture evenly among muffin cups. Bake until crispy and cooked through, 20 to 25 minutes. Serve with lemon wedges.
Tips & Notes
  • Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat in the microwave or serve cold.
  • Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until a coarse crumb forms. One slice of bread makes about 1/3 cup crumbs.

Per serving: 183 calories; 5 g fat ( 1 g sat , 1 g mono ); 124 mg cholesterol; 18 g carbohydrates; 2 g added sugars; 21 g protein; 6 g fiber; 574 mg sodium; 96 mg potassium.


This recipe is from Eating Well.


I found this recipe in Eating Well magazine

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