Here's another
fiber-tastic recipe. And these are actually good right out of the oven.
Could almost pass for a cupcake...
...A nice chocolaty-make-your-bowels-slippery-and-slidey-cupcake.
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| from BettyCrocker.com |
Double-Chocolate Muffins
| 1 | cup Fiber One® original bran cereal (I used regular Post Bran Flakes...result was really good.) |
| 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 Gold Medal® 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 |
| - 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).
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| - In medium bowl, mix crushed 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.
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| - Bake 15 to 20 minutes (I don't know if it's my high altitude or what, but they only take half that time for me. Just keep an eye on them and don't overbake!) or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.
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Good stuff.
Post-edit: I made these again today--8-3-10--and they are just as good as can be. You won't find a moister muffin around. You won't! |
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Or you could skip the whole recipe, and sprinkle mini chocolate chips onto your cereal! Less work, tastes just as good! Ha ha ha!
ReplyDeleteSpecial K did that. It's not bad. Just gotta deal with the soggy factor.
ReplyDeleteBut that takes all the fun out of the actual baking process! Gotta work for your calories!