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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
In medium saucepan over low heat, melt butter. Add sugar, stir until
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.
Recipe makes 22 Crinkle Cups