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Double-Chocolate Muffins
Whole wheat flour and high-fiber cereal are the goodies tucked in a chocolate-lover's sweet muffin. From eatbetteramerica.
Prep Time:15 min
Start to Finish:35 min
makes:12 muffins
- 1 cup Fiber One® cereal
- 1 1/3 cups buttermilk
- 1/4 cup canola or vegetable oil
- 1 egg
- 3/4 cup packed brown sugar
- 1/2 cup Gold Medal® whole wheat flour
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened baking cocoa
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/3 cup miniature semisweet chocolate chips
1. Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
2. In medium bowl, mix cereal and buttermilk; let stand 5 minutes. Stir in oil and egg. Stir in remaining ingredients except chocolate chips. Stir in chocolate chips. Divide batter evenly among muffin cups.
3. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean.
Immediately remove from pan. Serve warm.
High Altitude (3500-6500 ft): No change.
Nutritional Information
1 Serving: Calories 210 (Calories from Fat 70); Total Fat 7g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 20mg; Sodium 360mg; Total Carbohydrate 31g (Dietary Fiber 4g, Sugars 17g); Protein 4g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 8%; Iron 10% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 2
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