DOUBLE-CHOCOLATE MUFFINS

Double-Chocolate Muffins image

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

Provided by Betty Crocker Kitchens

Time 35m

Yield 12

Number Of Ingredients 12

Ingredients

1 cup Fiber One™ original bran cereal
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

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