SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 113.4
  • Total Fat: 4.0 g
  • Cholesterol: 24.3 mg
  • Sodium: 227.4 mg
  • Total Carbs: 19.7 g
  • Dietary Fiber: 3.6 g
  • Protein: 2.6 g

View full nutritional breakdown of Raspberry-Chocolate Muffins calories by ingredient
Report Inappropriate Recipe

Raspberry-Chocolate Muffins

Submitted by: CAH-RD

Introduction

Original recipe states makes 6 muffins, but I got 9 FULL mufins out of recipe with exact measurements. Nutrition information based on 9 servings. Original recipe states makes 6 muffins, but I got 9 FULL mufins out of recipe with exact measurements. Nutrition information based on 9 servings.
Number of Servings: 9

Ingredients

    2/3 cup Fiber One cereal
    2/3 cup low-fat buttermilk
    2 Tbsp canola oil
    1 egg
    1/2 cup all-purpose flour
    1/3 cup sugar
    2 Tbsp unsweetened baking cocoa
    1 tsp baking soda
    1/8 tsp salt
    1/3 cup fresh or frozen (thawed and drained) raspberries

Directions

1. Heat oven to 375F. 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.

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 20-25 minutes or until toothpick insterted in center comes out clean. Immediately remove from pan.

Serving Size: Makes 9 Servings

Number of Servings: 9

Recipe submitted by SparkPeople user CAH-RD.






Great Stories from around the Web


Rate This Recipe