Ingredients for Double Chocolate Muffins
- Fiber One Cereal
- 1 cup buttermilk
- Canola Oil
- 1 large egg
- Brown Sugar
- 1 1/2 cups whole wheat flour
- All Purpose Flour
- Unsweetened Baking Cocoa
- 1 teaspoon baking soda
- Vanilla
- 1/2 teaspoon salt
- Miniature Semisweet Chocolate Chips
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How to Make Double Chocolate Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- Place 1 cup of high-fiber cereal in a resealable plastic bag. Seal and crush using a rolling pin until finely crushed.
- In a medium bowl, combine the crushed cereal and 1 cup of buttermilk. Let stand for 5 minutes to soften the cereal.
- Stir in 1/3 cup vegetable oil and 1 large egg.
- In a separate bowl, whisk together 1 1/2 cups whole wheat flour, 3/4 cup granulated sugar, 3/4 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 1 cup chocolate chips.
- Evenly divide the batter among the prepared muffin cups, filling each about 2/3 full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
69g
Fat
8g
Carbs
10g
