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CHOCOLATE CRINKLE CUPS

6 T. butter or margarine
1 C. granulated sugar
1/2 C. cocoa
1 tsp. vanilla extract
2 egg whites, slightly beaten
1/2 C. all-purpose flour
1/4 C. finely chopped walnuts

Preheat oven to 350ºF. 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

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