Breakfast

Raspberry-Chocolate Muffins is for Breakfast.

Raspberry-Chocolate Muffins takes 15 minutes to prepare.

Raspberry-Chocolate Muffins takes 20 minutes to cook.

Raspberry-Chocolate Muffins makes 9 servings.

The ingredients for Raspberry-Chocolate Muffins are:

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

Here is how you make Raspberry-Chocolate Muffins:

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 ServingsNumber of Servings: 9Recipe submitted by SparkPeople user CAH-RD.

The nutritional information for Raspberry-Chocolate Muffins is:

• 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

The dietary needs meet for Raspberry-Chocolate Muffins is Vegetarian