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Mercy- Raspberry Chocolate Muffins- September 17, 2013

Heather Richards bakes some chocolate muffins with a hint of raspberry.
This recipe comes from www.fiberone.com.

2/3 cup Fiber One® cereal
2/3 cup low-fat buttermilk
2 tablespoons canola oil
1 egg or 2 egg whites
1/2 cup Gold Medal® all-purpose flour
1/3 cup sugar
2 tablespoons unsweetened baking cocoa
1 teaspoon baking soda
1/8 teaspoon salt
1/3 cup Cascadian Farm® frozen raspberries (do not thaw)

Directions

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Heat oven to 375°F. Place paper baking cup in each of 6 regular-size muffin cups. Place cereal in food-storage plastic bag or between sheets of waxed paper; crush with rolling pin (or crush in blender or food processor).
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In medium bowl, stir crushed cereal and buttermilk; let stand 5 minutes. Stir in oil and egg. Stir in flour, sugar, cocoa, baking soda and salt until moistened. Gently stir in raspberries. Divide batter evenly among muffin cups.
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Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan.
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