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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
Heat 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.
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