Breads : Muffins Last Updated: Aug 4th, 2009 - 19:25:15 Chocolate Crumb Muffins By Sandra Woodruff  Printer friendly page Yield: 12 muffins 1 cup oat bran 1/2 cup whole wheat pastry flour 1/2 cup cocoa powder (preferably Dutch or European-style dark cocoa) 1 teaspoon baking soda 3/4 teaspoon ground cinnamon 1/4 teaspoon salt 1/3 to 1/2 cup Splenda 1/3 cup brown sugar 2/3 cup unsweetened applesauce 2/3 cup nonfat or low-fat milk 1/4 cup fat-free egg substitute or 1 egg, beaten 2 tablespoons canola or walnut oil TOPPING 2/3 cup chopped walnuts 2 tablespoons brown sugar 1 tablespoon plus 1 teaspoon cocoa powder 2 teaspoons soft reduced-fat margarine or light butter 1. Preheat the oven to 400 degrees F. 2. To make the topping, combine the walnuts, brown sugar, and cocoa powder in a small bowl and stir to mix. Add the margarine or butter and stir until moist and crumbly. Set aside. 3. Place the oat bran, flour, cocoa powder, baking soda, cinnamon, salt, Splenda, and brown sugar in a medium bowl and stir to mix well. Use the back of a spoon to press out the lumps in the brown sugar. 4. Combine the applesauce, milk, egg substitute or egg, and oil and stir to mix. Add the applesauce mixture to the oat bran mixture and stir to mix well. 5. Coat 12 muffin cups with cooking spray and spoon in the batter. Sprinkle some of the topping over each muffin. Bake for 14 to 16 minutes, or until a wooden toothpick inserted in the center of a muffin comes out clean. 6. Remove the pan from the oven and let sit for 5 minutes before removing the muffins. Serve warm or at room temperature. Nutritional Facts (per muffin) Calories: 159 Carbohydrates: 24 g Fiber: 3.6 g Fat: 7.5 g Sat. Fat: 0.9 g Cholesterol: 0 mg Protein: 5.5 g Sodium: 182 mg Calcium: 41 mg Diabetic exchanges: 1 1/2 carbohydrate, 1 1/2 fat © Copyright 2005 by eatsmarttoday.com Top of Page