Peanut Butter Chocolate Chip Muffins

Peanut Butter Chocolate Chip Muffins Serves 36 2 1/4 cup all-purpose flour 2 tsp baking powder 1/2 tsp salt 6 tbsp butter, melted and cooled 2/3 cup brown sugar 1/2 cup reduced-fat whipped peanut butter 2 eggs 1 cup non fat milk 1 tsp vanilla extract 3/4 cup chocolate chips (I used half milk & half semi-sweet) 1/2 cup peanut butter chips Preheat oven to 375 Line a mini muffin pan with mini liners (36 total) or 12 large muffins In a large bowl whisk together flour, baking powder and salt In a medium bowl whisk together melted butter, brown sugar, peanut butter, eggs, milk, & vanilla extract until smooth and well combined Pour wet ingredients into the dry ingredients and stir until just combined Fold in chocolate chips and peanut butter chips Fill each muffin tin to the top For mini muffins bake for 12-15 minutes or until a toothpick comes out clean for large muffins bake for 18-20 minutes or until a toothpick comes out clean Cool on a wire rack and serve warm or at room temperature Store in airtight container for up to 4 days.