DOUBLE-CHOCOLATE MUFFINS
Whole wheat flour and high-fiber cereal are the goodies tucked in a chocolate-lover's sweet muffin.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 12
Steps:
- 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).
- 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.
- Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.
Nutrition Facts : Calories 250, Carbohydrate 32 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 5 g, Protein 4 g, SaturatedFat 4 1/2 g, ServingSize 1 Muffin, Sodium 210 mg, Sugar 17 g, TransFat 0 g
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RIAZUL ISLAM
[email protected]Good recipe overall, but I found that the muffins were a bit too sweet for my taste. I would suggest reducing the amount of sugar by 1/4 cup next time.
Jumman Ahmed
[email protected]I've tried many double chocolate muffin recipes, but this one is by far the best. The muffins are moist, fluffy, and have the perfect amount of chocolate. I've made them several times now and they're always a hit with my family and friends.
Chetan Bayak
[email protected]Amazing recipe! So easy to follow and the muffins turned out delicious.