Almond Cocoa Muffins Recipe
Almond Cocoa Muffins is a delicious side dish version. An easy to make muffin recipe, you will simply find this Almond Cocoa Muffins both mouth-watering and amazingly tempting.
Ingredients
| Whole wheat flour | 3/4 Cup (16 tbs) | |
| All purpose flour | 3/4 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Baking powder | 1 Tablespoon | |
| Unsweetened cocoa powder | 1 Tablespoon | |
| Ground cinnamon | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| 1 1/2 cups KELLOGG'S® ALL BRAN® Cereal | ||
| Skim milk | 1 1/2 Cup (16 tbs) | |
| Egg whites | 2 | |
| Vegetable oil | 2 Tablespoon | |
| Almonds | 1/4 Cup (16 tbs), chopped | |
| Nonstick cooking spray | ||
Directions
Stir together flours, sugar, baking powder, cocoa, cinnamon and salt.
Set aside.
Measure Kellogg's® All-Bran® cereal and milk into large mixing bowl.
Stir to combine.
Let stand 3 minutes or until cereal is softened.
Add egg whites, oil and almonds.
Beat well.
Add flour mixture, stirring only until well combined.
Portion batter evenly into 12 (2 1/2 inch) muffin pan cups coated with nonstick cooking spray.
Bake at 400°F about 22 minutes or until lightly browned.
Set aside.
Measure Kellogg's® All-Bran® cereal and milk into large mixing bowl.
Stir to combine.
Let stand 3 minutes or until cereal is softened.
Add egg whites, oil and almonds.
Beat well.
Add flour mixture, stirring only until well combined.
Portion batter evenly into 12 (2 1/2 inch) muffin pan cups coated with nonstick cooking spray.
Bake at 400°F about 22 minutes or until lightly browned.
Chef
