Monday, May 19, 2014
I am so back logged with recipes to post! The thing is..the weather has been beautiful,the yard work never seems to end, the chickens need tending,the bread needs baking,the container garden needs constant care,there are bike rides to take every night, and well..I'm just loving it! The rain will return as it always does and then I will be stuck in the house once again. So bare with me this week. It's going to be a beautiful one and then it will cool down once again.
I baked these muffins when we have some friends over. I knew the woman liked a deep chocolate flavor when it came to baked goods and was hoping this recipe wouldn't let me down. It didn't. They are moist,better tasting the day after you've baked them,and have a wonderful deep chocolate flavor.
Double-Chocolate Bran Muffins
1 cup Bran Flakes Cereal; Crushed with a rolling pin
1-1/3 cups Buttermilk
1/4 cup Vegetable Oil
3/4 cup packed Brown Sugar
1/2 cup Whole Wheat Flour
1/2 cup All-purpose Flour
1/2 cup Unsweetened Cocoa Powder
1 tsp.Baking Soda
1 tsp. Vanilla
1/4 tsp. Salt
1/3 cup Miniature Semisweet Chocolate Chips
Preheat oven to 375 or 190 celsius. Line a 12 cup muffin tin with liners and set aside.
In a medium bowl,mix crushed cereal and buttermilk;let stand for 5 minutes. Stir in oil and egg. Stir in all remaining ingredients except chocolate chips until just combined. Stir in chocolate chips.
Divide batter evenly among muffin cups.
Bake 15-20 minutes or until toothpick inserted comes out clean. Immediately remove muffins from pan and onto a wire rack.
1 Muffin has around 120 calories
Yield: 12 Muffins
Source:Betty Crocker The Big Book of Bread