Peanut Butter Crumb Cakes

This is from the Spring 2009 Taste of Home Cooking for 2 magazine, currently on the newsstands. Normally I don't buy nor subscribe to this particular TOH publication, but when flipping through it, this recipe caught my eye, amongst others.

I used skim milk instead of 2% milk and cut the butter by a tablespoon (2 instead of 3 tablespoons) for a still tasty and healthier result.

Peanut Butter Crumb Cakes

1/3 cup creamy peanut butter
2/3 cup packed brown sugar
3/4 cup all-purpose flour
3 tablespoons cold butter
1 egg
1/3 cup 2% milk
1/2 teaspoon vanilla extract
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/3 cup semisweet chocolate chips

In a large bowl, cream peanut butter and brown sugar until crumbly; stir in flour. Cut in butter until mixture resembles coarse crumbs. Set aside 1/3 cup for topping. In a small bowl, whisk the egg, milk and vanilla. Add baking powder and baking soda to the remaining peanut butter mixture; stir in milk mixture just until moistened. Transfer to four 6-oz. ramekins coated with cooking spray. Sprinkle with reserved topping and chocolate chips. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from ramekins to a wire rack to cool completely. Yield: 4 servings.