Prep Time Start to Finish: 40 minutes; 6 muffins
- 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 all-purpose flour
- 1/3 cup sugar
- 2 tablespoons unsweetened baking cocoa
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 cup fresh or frozen (thawed and drained) raspberries
Heat oven to 375 degrees. 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).
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.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan.
Tip for two: Combining the popular tastes of chocolate and raspberry, these fantastic muffins are packed with fiber, the part of plant foods your body cannot digest. Fiber helps keep you regular and may help reduce your cholesterol. These muffins keep a couple of days at room temperature, or freeze the rest to eat later.
One Muffin: Calories 190 (Calories from Fat 60); Total Fat 7g (Saturated Fat 1g; Trans Fat 0g); Cholesterol 40mg; Sodium 320mg; Total Carbohydrate 28g (Dietary Fiber 4g; Sugars 13g); Protein 4g % Daily Value: Vitamin A 0%; Vitamin C 2%; Calcium 8%; Iron 10% Exchanges: 1 1/2 Starch, 1/2 Other Carbohydrate, 1 Fat Carbohydrate Choices: 2
Excerpted with permission of the publisher John Wiley & Sons, Inc., www.wiley.com Betty Crocker Cooking for Two (c) 2012 by AARP.
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