Everyone loves “puppy chow” or “muddy buddies” so why not make them in cupcake form!
1 cup gluten free flour
1 cup Cinnamon Chex
1 egg white
.5 cup PB2 powdered peanut butter
powdered sugar for sprinkling
Grind the chex cereal in a food processor until finely ground. Add flour in a large bowl. Add powdered peanut butter. Add egg white and mix well. Batter should be thick, but easily pourable. Pour batter into cupcake pan and bake for about 35 minutes. Once the cupcakes are finished let them cool. While they are cooling, melt dark chocolate in a pan over medium heat on the stove. STIR CONSTANTLY. Once the chocolate is melted pour over the cupcakes like icing. THen sprinkle the powdered sugar on top.