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Double-Chocolate Muffins

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  • Prep 15 min
  • Total 35 min
  • Servings 12
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Whole wheat flour and high-fibre cereal are the goodies tucked in a chocolate-lover's sweet muffin.
Created Feb 14, 2011
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Ingredients

  • 1 cup (250 mL) Fibre 1* Original Cereal
  • 1 1/3 cups (325 mL) buttermilk
  • 1/4 cup (50 mL) canola or vegetable oil
  • 1 egg
  • 3/4 cup (175 mL) packed brown sugar
  • 1/2 cup (125 mL) whole wheat flour
  • 1/2 cup (125 mL) all-purpose flour
  • 1/2 cup (125 mL) cocoa
  • 1 tsp (5 mL) baking soda
  • 1 tsp (5 mL) vanilla
  • 1/4 tsp (1 mL) salt
  • 1/3 cup (75 mL) miniature semisweet chocolate chips

Steps

  •  
    1
    Heat oven to 375ºF. 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 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.
  •  
    3
    Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.

Expert Tips

  • Tip 1
    Health Twist : Not only are these fantastic muffins really yummy, they are also packed with fiber. Fiber is the part of plant foods your body cannot digest, and it helps keep you regular. Getting fiber from a variety of food sources every day is beneficial.

Nutrition Information

No nutrition information available for this recipe
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