1 3/4 c. flour
1 1/4 c. brown sugar
3 tsp. baking powder
1 tsp. salt
2 eggs
1 c. milk
1/3 c. shortening
1/3 c. peanut butter
1 tsp. vanilla
24 miniature milk chocolate peanut butter cups

Heat oven to 350 degrees. Line 24 muffin cups with paper baking cups. In large bowl combine all cupcake ingredients except peanut butter cups, at slow speed until moistened, beat 2 minutes at medium speed. Fill muffin cups 2/3 full. Press peanut butter cups into batter until edge is even with batter.

Bake at 350 degrees for 18 to 28 minutes or until cupcake springs back when touched lightly. Makes 24. 1 cupcake equals 170 calories; 4 grams protein; 23 grams carbohydrate.