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.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Rice, Pasta & Bread
Actual Cooking Time: 15 to 30 minutes
Number of Servings: More than 10
Special Features: Quick to Prepare (under 30 minutes)
Meal Type: Breakfast & Brunch
Snack
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.
Nutrition Information