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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (88g) Recipe makes 12 servings |
||
| Calories 294 | ||
| Calories from Fat 138 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.3g | 23% | |
| Saturated Fat 6.3g | 31% | |
| Monounsaturated Fat 6.2g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 56mg | 18% | |
| Sodium 437mg | 18% | |
| Potassium 181mg | 5% | |
| Total Carbohydrate 35.6g | 11% | |
| Dietary Fiber 2.7g | 10% | |
| Sugars 18.5g | ||
| Protein 6.4g | 12% | |
Cocoa Oatmeal Muffins
By: Redsie
Dec 1, 2006
From Robin Hood - can't wait to try them!
SERVES 12 , 12 muffins
Ingredients
- 1 1/4 cups flour
- 1 cup sugar
- 3/4 cup oats
- 1/3 cup cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup low-fat milk
- 1/2 cup butter or margarine, melted
- 1 teaspoon vanilla
- 1 cup nuts, chopped
Directions
1
Stir together flour, sugar, oats, cocoa, baking powder and salt in large bowl.2
Beat eggs, milk, melted butter and vanilla in small bowl.3
Add milk mixture and nuts all at once to dry ingredients, stirring until just moistened.4
Spoon batter into 12 greased muffin cups.5
Bake at 400°Ffor 15 to 20 minutes, or until done.6
Serve warm with Honey Spread (Beat together 1/2 cup (125 mL) butter and 1/3 cup (75 mL) honey until smooth. Makes about 3/4 cup).
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- Preparation > Time to Make > < 60 mins
Featured Reviews for This Recipe
From: LisaCooks
On Apr 26, 2008
Just made these and WOW they are really yummy. I love all the textures. I used a little less sugar (a heaping 3/4 cup) and quick oats (since it didn't specify). I chopped the walnuts pretty fine, so the kids wouldn't complain. I baked 18 minutes using pure convection. I divided into 16 muffin cups. They turned out moist inside and with a nice crust. Next time I might reduce the temp a few degrees. Definately a keeper! Thanks!!!
From: TornByPastry
On Apr 11, 2008
Wow, these came out great! Though I did make some changes, I used whole-wheat flour, (all I had on hand.) Soymilk, (again all I had on hand!) Canola oil (once again all I had...) and omit the nuts. To my delight they turned out fluffy and just the right texture. Oh and I added some butterscotch chips too, although they sunk to the bottom! But still made them yummy.
From: Boomette
On Feb 27, 2008
These muffins are so good. A really good taste of chocolate but I used semi-sweet chocolate chips instead of nuts. I reduced the sugar to 1/2 cup. Perfect for us. I used vegetable oil. They cooked 17 minutes. Thanks Celine 
Made for Zaar Star Game.
From: Hadiknown
On Oct 24, 2007
I found this batter very hard to work with. It was very runny and made a huge mess. The end result was good but I won't be making them again. Used chocolate milk as that was all I had.
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