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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (85g) Recipe makes 12 servings |
||
| Calories 186 | ||
| Calories from Fat 23 | (12%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.6g | 4% | |
| Saturated Fat 1.1g | 5% | |
| Monounsaturated Fat 0.7g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 21mg | 7% | |
| Sodium 243mg | 10% | |
| Potassium 230mg | 6% | |
| Total Carbohydrate 40.3g | 13% | |
| Dietary Fiber 4.0g | 16% | |
| Sugars 21.4g | ||
| Protein 5.2g | 10% | |
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Ssshhhhh! The surprises are: 1) the raspberry in the center, and 2) these muffins are good for you, with bran and wheat germ, and no added fats! Don't tell, and they will never know.
SERVES 12
Ingredients
- 1/3 cup plain yogurt
- 1 cup milk
- 1 egg, beaten
- 2/3 cup honey
- 1 teaspoon vanilla
- 1 1/2 cups natural bran (I used oat bran, use whatever kind is your favorite)
- 1/2 cup wheat germ
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup cocoa powder
- 1/3 cup raspberry preserves, divided
Directions
1
Preheat oven to 375 degrees F and grease muffin tins.2
In a large bowl, mix the yogurt with the milk. Mix in the beaten egg, honey and vanilla.3
Add the bran and wheat germ, mix and let stand for several minutes to absorb the liquids.4
Into another bowl, sift the flour, baking soda, salt and cocoa powder. Stir together well.5
Add to the wet mixture and stir only until combined.6
Drop mixture into muffin tins until 1/3 full.7
Add 1 heaping teaspoon raspberry preserves to the middle of each muffin tin.8
Top with remaining muffin batter until each tin is 3/4 full.9
Place the muffin tins on a baking sheet and bake 15-20 minutes, until muffins have a firm feel and slightly springs back when lightly touched.10
Let cool 5 minutes in the tins, then turn out and let cool completely on a wire rack.
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Browse similar recipes by category
- Course > Breads > Quick Breads > Muffins
- Course > Breakfast
- Main Ingredient > Chocolate
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Oven
- Dietary > Lighter Fare
Featured Reviews for This Recipe
From: Sydney Mike
On Aug 1, 2008
OUTSTANDING! Loved the chocolate & raspberry combo, not to mention the neat surprise! I did take another reviewer's suggestion & used 1/2 cup of cocoa, but then I REALLY LIKE CHOCOLATE! Thanks for sharing a real keeper of a recipe! [Tagged, made & reviewed in Went to the Market cooking game]
From: CoffeeB
On Jul 16, 2008
I agree with a previous reviewer that these are WW worthy if using a SF type jam. I did on two (as that's all I had) and the rest I used regular Smucker's Brand Raspberry Jam. These muffins are plenty dense as a good bran muffin should. I love the choco-flavor added for my choco-fix. This recipe is easily adaptable as you could omit the chocolate if not a lover of choco-raspberry. (or any flavor). I give this 5 stars!!! Made for MarketTag~
From: LUv 2 BaKE
On Jul 9, 2008
Cool...these are like chocolate bran muffins! The texture was great, heavy, moist and fluffy. I would have liked to have a bit more of a chocolate flavour. After eating one my dad commented that there must be a lot of molasses in here to make them so dark. Next time I think i would increase the cocoa to 1/2 cup. The raspberry surprise in the centre was great! Overall we really enjoyed these. Thanks! Reviewed during ZWT 4.
From: Annisette
On Jun 24, 2008
These were wonderful! My kids devoured them! Very yummy! I used oat bran and extra dark cocoa powder, as mikekey had. Thank you for a terrific recipe!
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