Instant Chocolate Chip Peanut Butter Cupcake-Muffins

If you're looking for healthy muffins try my popular carrot-zucchini muffins or the no sugar added variety.  The following "recipe" is a quick technique you can tweak to make lots of varieties: Peanut butter and jelly, white chocolate macadamia  nut, dulce de leche, carob or butterscotch chip... None of which are healthy, of course, but you can whip them up in a jiffy!  And, boy, are they good!  



1. Preheat oven to 350 F/ 180 C.

2. Fold together:

• One box of pancake mix (whole wheat is fine)
• The specified amount of water
• About half a bag of chocolate chips (you can use more or even a different kind of chip)
• About 3 large spoonfuls of peanut butter

Do not over mix!

3. Spoon batter into a muffin tray to fill up each cup about halfway.

4. Bake about 10-12 minutes until the tops are golden brown.