Double-Chocolate Muffins Recipe

Name: Double-Chocolate Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings
Ingredients: 1 cup (250 mL) Fibre 1* Original Cereal; 1 1/3 cups (325 mL) buttermilk; 1/4 cup (50 mL) canola or vegetable oil; 1 egg; 3/4 cup (175 mL) packed brown sugar; 1/2 cup (125 mL) whole wheat flour; 1/2 cup (125 mL) all-purpose flour; 1/2 cup (125 mL) cocoa; 1 tsp (5 mL) baking soda; 1 tsp (5 mL) vanilla; 1/4 tsp (1 mL) salt; 1/3 cup (75 mL) miniature semisweet chocolate chips

Ingredients

1 cup (250 mL) Fibre 1* Original Cereal
1 1/3 cups (325 mL) buttermilk
1/4 cup (50 mL) canola or vegetable oil
1 egg
3/4 cup (175 mL) packed brown sugar
1/2 cup (125 mL) whole wheat flour
1/2 cup (125 mL) all-purpose flour
1/2 cup (125 mL) cocoa
1 tsp (5 mL) baking soda
1 tsp (5 mL) vanilla
1/4 tsp (1 mL) salt
1/3 cup (75 mL) miniature semisweet chocolate chips

PREP TIME 15m	COOK TIME 20m	TOTAL TIME 35m
YIELD 12 servings

Instructions

Heat oven to 375ºF.
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).
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.
Bake 15 to 20 minutes or until toothpick inserted in center comes out clean.
Immediately remove from pan.
Serve warm.