Recipe: Chocolate Crinkle Cups (brownie-like batter baked in mini muffin cups)

CHOCOLATE CRINKLE CUPS

6 tbsp. 60% vegetable oil spread
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 tsp vanilla extract
2 egg whites, slightly beaten
1/2 cup all purpose flour
1/4 cup finely chopped walnuts

Heat oven to 350 degrees F. Line small muffin cups (1 3/4 inches in diameter) with paper or foil bake cups.

In medium saucepan over low heat, melt spread. Add sugar, stir until well blended. Remove from heat; stir in cocoa powder and vanilla.

Add egg whites; stir to blend. Stir in flour and walnuts. Fill prepared muffin cups three-fourths full with batter.

Bake 15 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely.

Makes 22 brownies
Source: Newspaper recipe clipping