SBD-friendly Recipes
Wednesday, September 10, 2003
Chocolate Muffins
- 1 cup Long Cooking Oatmeal (dry)
- 1 cup Oat Bran (I used Quaker)
- 2 t. Baking Powder
- ½ t. Salt
- ¾ cup Hershey’s Cocoa powder (sifted to remove lumps)
- 3 T. Canola Oil
- 2 cups Low Fat Buttermilk
- 1 t. Vanilla
- ½ cup Egg Beaters or 2 eggs slightly beaten
- 2 cups Splenda
- 3 egg whites (beaten until firm peaks form)
- ¼ cup finely chopped nuts (optional)
- Preheat oven to 450 degrees. Spray 12-cup muffin pan with non-stick spray. Soak the oats in the buttermilk for 10 minutes.
- Add Egg Beaters or eggs, vanilla, and oil.
- Mix Oat Bran, Baking Powder, Salt, Splenda and Cocoa in a separate bowl. Mix the soaked oat mixture and the dry ingredient mixture. Mix in nuts, if you choose, at this time.
- Fold beaten egg whites into the muffin batter and spoon evenly into the prepared 12-cup muffin pan.
- Bake for 20-25 minutes – check for doneness with a toothpick.
- Cool in pan for 10 minutes and serve.
