Peanut Butter Chip Banana Muffins

Ingredients MUFFINS

• 1/3 cup (75 mL) shortening
• 2/3 cup (150 mL) sugar
• 2 eggs
• 1 teaspoon (5 mL) vanilla extract
• 1 cup (250 mL) mashed ripe banana (2 to 3 medium)
• 1-1/2 cups all purpose flour
• 1 teaspoon (5 mL) baking soda
• 1 package (300g) (500 mL) CHIPITS REESE® Peanut Butter Baking Chips

HERSHEY'S COCOA CRUMB TOPPING

• 2 tablespoons (30 mL) sugar
• 1 tablespoon (15 mL) HERSHEY'S Cocoa
• 1 tablespoon (15 mL) butter or margine, melted
• 1/4 cup (50 mL) peanuts, chopped

Preparation

1. Heat oven to 350°F (180°C). Line muffin cups with paper bake cups.
2. In small bowl, beat shortening and sugar. Add eggs and vanilla; beat until smooth. Add banana, flour and baking soda; blend just until combined. Stir in CHIPITS peanut butter chips.
3. Fill muffin cups 2/3 full with batter; sprinkle about 1/2 teaspoonful HERSHEY'S COCOA CRUMB TOPPING onto top of each muffin.
4. Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool slightly in pan on wire rack. Serve warm or at room temperature. Cover; refrigerate leftovers.

HERSHEY'S COCOA CRUMB TOPPING

1. In small bowl, stir together sugar, HERSHEY'S Cocoa and melted butter or margarine. Stir in finely chopped peanuts until well blended.