Chocolate peanut butter scotch molten lava cup cakes

This incredible peanut butter chocolate molten brownie cake looks difficult, but it really only takes a few simple ingredients and about 30 minutes of time.

This is a high fat but fairly low carb recipe that contains a good amount of protein and a lot of delicious taste. Each brownie cake has about 350 calories and would make a good breakfast muffin for those on the go.

I actually enjoy taking small bites of this muffin and chewing every morsel. I like the crunchy style of peanut butter, but for a more molten taste and appearance, the creamy style of peanut butter works well.

Assemble all ingredients:

• 12 Tablespoons of butter - use about another Tablespoon to grease the muffin tins
• 2 Tablespoons of sugar + 1/4 teaspoon of cinnamon mixed together (for dusting the tins)
• 1 cup of peanut butter (crunchy or creamy)
• 1/2 cup of semi-sweet chocolate chips
• 1/2 cup of butterscotch chips
• 0-6 Tablespoons of sugar for the batter - depending on how sweet you like it.
• 1 1/3 cups of pasteurized eggs or egg substitute
• 2/3 cup of flour - cake or all purpose (even self-rising flour is ok)
• powdered confectioner's sugar for dusting serving plates and the tops of the muffins

Recipe Procedure:

1. You must pre-heat your oven to 450 degrees F. - This is a quick cooker, so the temp must be right to start off.
2. Prepare your muffin cups or ramekins (optional) - use a tablespoon of softened butter to generously grease the insides of the cups. Mix 2 tablespoons of sugar with 1/4 teaspoon of cinnamon and use this mixture to coat the buttered muffin cups. Tap out and discard the excess sugar mixture.
3. Place the following ingredients into a microwave safe bowl.

• 12 Tablespoons of butter
• 1 very full cup of peanut butter - crunchy or creamy - measurement is not critical, just use more or less peanut butter to taste.
• 1/2 cup of semi-sweet chocolate chips
• 1/2 cup of butterscotch chips

1. Microwave the peanut butter, chocolate chip and butter mixture for 45 seconds to one minute to melt. Whisk until smooth and creamy.
2. Add zero to six tablespoons of sugar to taste and stir the mixture.
3. Add 1 and 1/3 cup of pasteurized egg substitute (must be pasteurized as the cooking time is not sufficient to kill bacteria that may be present in fresh eggs) and stir.
4. Add 2/3 cup of general purpose flour or cake flour and stir.
5. Divide this batter mixture into each prepared muffin tin (recipe makes 12 muffins).
6. For really molten center, bake your muffins for 7 minutes. For a more fudgy center, bake for 8 minutes and for a more brownie like center, bake for 9 minutes. Do not over bake.
7. Remove from oven. Run a thin knife around the edges of each muffin to loosen the cake. Be gentle as these muffin cakes are quite tender.
8. Invert a lightly greased cookie sheet over the muffin tin and then turn the whole thing over and wait about 2 minutes for the muffins to fall out. It will help to turn them over quickly and set them down with a little force to help the muffins come out. Tap the bottoms of the muffin cups if needed.
9. Gently lift the muffin pan off of the cookie sheet leaving the muffins behind. They are still tender, so be careful to let them cool a bit before transferring them to a powdered sugar dusted serving plate.
10. Top with some sprinkled powdered sugar, add fruit or ice cream and enjoy!

Leftover muffins may be stored in a container in the refrigerator. When they are completely cool, these molten cakes have a very nice fudgy center! They are perfect as a carry out the door breakfast muffin when cold. The center gets very fudge like and doesn't run.

If you stretch this recipe out and fill all 12 muffin tins, then per each serving:

Calories 207.8

Total Fat 15.6 g Saturated Fat 7.4 g Polyunsaturated Fat 0.4 g Monounsaturated Fat 2.7 g

Cholesterol 20.5 mg

Sodium 130.8 mg

Potassium 145.7 mg

Total Carbohydrate 13.1 g Dietary Fiber 1.2 g Sugars 8.7 g

Protein 4.9 g