Applesauce contributes to the moistness of these fudgey chocolate oat muffins, studded with peanut butter chips...or if you prefer, chocolate chips.

Fudgey Peanut Butter Chip Muffins

1/2 cup applesauce
1/2 cup quick-cooking rolled oats
1/4 cup butter or margarine, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon (optional)
1 cup REESE'S Peanut Butter Chips
Powdered sugar (optional)

1. Heat oven to 350°F (175°C). Line muffin cups (2 1/2-inches in diameter) with paper bake cups.
2. Stir together applesauce and oats in small bowl; set aside.
3. Beat butter, granulated sugar, brown sugar, egg and vanilla in large bowl until well blended. Add applesauce mixture; blend well.
4. Stir together flour, cocoa, baking soda and cinnamon, if desired. Add to butter mixture, blending well. Stir in peanut butter chips.
5. Fill muffin cups 3/4 full with batter.
6. Bake 22 to 26 minutes or until wooden pick inserted in center comes out almost clean. Cool slightly in pan on wire rack.
7. Sprinkle muffin tops with powdered sugar, if desired. Serve warm.

Makes 12 to 15 muffins.

Fudgey Chocolate Chip Muffins: Omit Peanut Butter Chips. Add 1 cup HERSHEY'S Semi-Sweet Chocolate Chips.

Recipe courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.