Recipe for Chocolate Crinkle Cups


    Chocolate Crinkle Cups

    6 tablespoons butter or margarine
    1 cup granulated sugar
    1/2 cup cocoa
    1 teaspoon vanilla extract
    2 egg whites, slightly beaten
    1/2 cup all-purpose flour
    1/4 cup finely chopped walnuts

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

    In medium saucepan over low heat, melt butter. Add sugar, stir until well blended. Remove from heat; stir in cocoa and vanilla extract; add egg whites; stir to blend. Stir in flour and walnuts. Fill muffin cups three-fourths full with batter. Bake for 15 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely.

    Makes 22.