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Almond Cocoa Muffins Recipe
|Whole wheat flour||3⁄4 Cup (12 tbs)|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Baking powder||1 Tablespoon|
|Unsweetened cocoa powder||1 Tablespoon|
|Ground cinnamon||1 Teaspoon|
|Cereal||1 1⁄2 Cup (24 tbs) (Kellogg's All Bran Brand)|
|Skim milk||1 1⁄2 Cup (24 tbs)|
|Vegetable oil||2 Tablespoon|
|Chopped almonds||1⁄4 Cup (4 tbs)|
|Non-stick cooking spray||2 Tablespoon|
Serving size: Complete recipe
Calories 2132 Calories from Fat 686
% Daily Value*
Total Fat 78 g120.4%
Saturated Fat 10.6 g53.1%
Trans Fat 0 g
Cholesterol 7 mg
Sodium 2159.4 mg90%
Total Carbohydrates 328 g109.5%
Dietary Fiber 28.1 g112.5%
Sugars 131.6 g
Protein 54 g108.4%
Vitamin A 22.4% Vitamin C 41.8%
Calcium 174.6% Iron 139.4%
*Based on a 2000 Calorie diet
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.
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.