Double-Chocolate Muffins

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

By Betty Crocker Kitchens

September 26, 2016

cup Fiber One™ original bran cereal

1 1/3

cups buttermilk

1/4

cup canola or vegetable oil

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

teaspoon baking soda

teaspoon vanilla

1/4

teaspoon salt

1/3

cup miniature semisweet chocolate chips

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1

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).
2

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.
3

Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.

Not only are these fantastic muffins really yummy, they are also packed with fiber. Fiber is the part of plant foods your body cannot digest, and it helps keep you regular. Getting fiber from a variety of food sources every day is beneficial.