SBD-friendly Recipes
Sunday, November 30, 2003
Mary C's Chocolate Muffins
- 1 c long cooking oatmeal (dry)
- 1 c oat bran (I used Quaker)
- 2 t baking powder
- ½ t salt
- ¾ c Hershey’s cocoa powder (sifted to remove lumps)
- 3 T canola oil
- 2 c low fat buttermilk
- 1 t vanilla
- ½ c egg beaters or 2 eggs slightly beaten
- 2 c Splenda
- 3 egg whites (beaten until firm peaks form)
- ¼ c finely chopped nuts (optional)
- Preheat oven to 450 degrees.
- Spray 12-c 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.
