Chocolate Muffins
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| 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.


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 :)
Karen,
I haven't tried them yet.
Also how many and how often can you eat these?
Tammie