Meals Matter

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Contributed By: mjsteever
Internet

Whole wheat flour and high-fiber cereal are the goodies tucked in a chocolate-lover's sweet muffin. Makes 24 muffins.

Ingredients

½ c. Fiber One® or All Bran® cereal

1 2/3 c. Fat free buttermilk

½ c. Unsweetened applesauce

½ c. Egg substitute

1 c. Packed brown sugar

¼ c. Whole wheat flour

1 c. All-purpose flour

2/3 c. Unsweetened baking cocoa

2 t. Baking soda

1 t. Vanilla

¼ t. Salt

1 tbsp. Light margarine or butter, softened

Preparation

Heat oven to 350°F.

Place cereal in a resealable food-storage plastic bag; seal bag and crush with a rolling pin or meat mallet (or crush in food processor).

In medium bowl, mix cereal and buttermilk; let stand 5 minutes. Stir in applesauce and egg substitute. Stir in remaining ingredients. Fill each muffin cup about ½ full.

Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Cool on wire rack.

Cook's Notes

A 4 oz. snack container of applesauce works well. Use natural unsweetened cocoa powder not Dutch-Process. I generally use Ghirardelli.

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