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Raspberry-Chocolate Muffins

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Looking for a delicious breakfast bread? Then bake these terrific chocolate and raspberries muffins, made with Fiber One® cereal.

  • Prep Time 15 min
  • Total Time 40 min
  • Servings 6

Ingredients

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

Directions

  • 1 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).
  • 2 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.
  • 3 Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan.

Nutrition Info

The Quick Take:

  • Calories 190
  • Fat 7g
  • Saturated Fat 1g
  • Sodium 320mg

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
190
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
40mg
40%;
Sodium
320mg
320%;
Total Carbohydrate
28g
28%
(Dietary Fiber
4g
4%
  Sugars
13g
13%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
2%;
Calcium
8%;
Iron
10%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

Did You Know?

Expert Tips

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.

Ratings & Reviews

We calculated the nutrition of this recipe at the time it was created on 04/28/2011. NOTE: We do not include optional ingredients in our calculations. If concerned about gluten-free, non-dairy, vegetarian or vegan status, always read ingredient labels to make sure each recipe ingredient meets requirements. Products and ingredient sources can change.

Facts about this Recipe

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
190
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
40mg
40%;
Sodium
320mg
320%;
Total Carbohydrate
28g
28%
(Dietary Fiber
4g
4%
  Sugars
13g
13%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
2%;
Calcium
8%;
Iron
10%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

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