Chocolate Muffins

iVillage Member
Registered: 04-01-2004
Chocolate Muffins
8
Tue, 02-08-2005 - 8:13am

CHOCOLATE MUFFINS - Phase 2


Makes 18


1 cup old fashioned oatmeal
2 cups low fat buttermilk
2 eggs, slightly beaten
1 teaspoon vanilla
3 Tablespoons canola oil
1 cup Quaker Oat Bran
2 teaspoons baking powder
1/2 teaspoon salt
2 cups Splenda
3/4 cup Hershey’s Cocoa powder, sifted to remove lumps
3 egg whites
1/4 cup finely chopped nuts (optional)


Preheat oven to 375°F. Spray 18 muffin pan cups with non-stick spray.


Soak the oats in the buttermilk for 10 minutes. Add eggs, vanilla, and oil.


Mix together the oat bran, baking powder, salt, sugar substitute, and cocoa in a separate bowl.


Mix together the soaked oat mixture and the dry ingredient mixture. Mix in nuts, if using, at this time.


Whisk the 3 egg whites until foamy. Fold the egg whites into the muffin batter and spoon evenly into the prepared muffin cups.


Bake for 20-25 minutes – check for doneness with a toothpick.


Cool in pan for 10 minutes. Remove and cool completely on a wire rack.


These are best when made in advance and re-heated. They become slightly crunchy on the outside and are fudgy on the inside. Great served with natural peanut butter.

             

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iVillage Member
Registered: 01-03-2006
Tue, 02-08-2005 - 10:30am

Looks like a great recipe. Have you tried it Cathy?

When I first saw the recipe title, I thought that this might be one of those black beans substituting for chocolate recipes!! Ugh! I made the black bean brownies once - won't make that mistake again! LOL!!

Karen :)

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iVillage Member
Registered: 04-01-2004
Tue, 02-08-2005 - 11:05am

Karen,


I haven't tried them yet.

Photobucket
iVillage Member
Registered: 03-14-2006
Tue, 03-14-2006 - 9:44am
How many carbs and sugars are in this?
Also how many and how often can you eat these?
iVillage Member
Registered: 04-01-2004
Tue, 03-14-2006 - 5:22pm
I really haven't done the math to figure out a South Beach serving.
Photobucket
iVillage Member
Registered: 08-16-2005
Thu, 03-16-2006 - 7:42am
I made these a while back. They were ok, but if I made them again I would cut down on the splenda. I find that too much splenda in something gives it a yucky taste. My kids thought they were ok. We ended up tossing most of them. I think with less splenda we could like them a lot.
Tammie
iVillage Member
Registered: 03-23-2006
Sun, 02-25-2007 - 4:03pm
i want to make these but can i skip the egg whites from the recipe and just use 2 eggs mentioned in ingred.
iVillage Member
Registered: 04-01-2004
Sun, 02-25-2007 - 4:50pm
Yes.
Photobucket
iVillage Member
Registered: 03-23-2006
Sun, 02-25-2007 - 5:45pm
ok , i,ll try them without the egg whites first .thanks