Double-Chocolate Muffins Recipe

Name: Double-Chocolate Muffins
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup Fiber One cereal; 1 1/3 cups buttermilk; 1/4 cup canola oil; 1 egg; 3/4 cup brown sugar; 1/2 cup whole wheat flour; 1/2 cup 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

Servings: persons

1 cup Fiber One cereal
1 1/3 cups buttermilk
1/4 cup canola oil
1 egg
3/4 cup brown sugar
1/2 cup whole wheat flour
1/2 cup 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

1
Heat oven to 375u00b0F 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 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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup Fiber One cereal, 1 1/3 cups buttermilk, 1/4 cup canola oil, 1 egg, and more.

Yes, Double-Chocolate Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Double-Chocolate Muffins

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