Breads : Muffins Last Updated: Dec 30th, 2011 - 18:02:34 Cocoa Oat Bran Muffins By Sandra Woodruff  Printer friendly page Yield: 12 muffins 1 1/2 cups oat bran 1/2 cup cocoa powder (preferably Dutch or European-style dark cocoa) 1/2 cup brown sugar 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon ground cinnamon 3/4 cup nonfat or low-fat milk 3/4 cup unsweetened applesauce 1/4 cup fat-free egg substitute or 1 large egg, beaten 2 tablespoons canola oil 1/2 cup chopped walnuts 1/3 cup chopped dried plums, dried pitted sweet cherries, or dark raisins Combine the oat bran, cocoa powder, sugar, baking powder, baking soda, and cinnamon in a medium bowl and stir to mix. Combine the milk, applesauce, egg substitute or egg, and oil and stir to mix. Add the milk mixture to the oat bran mixture and stir to mix. Set the batter aside for 10 minutes. While the batter sits, preheat the oven to 350 degrees F.  Stir the nuts and dried fruit into the batter.  Coat muffin cups with cooking spray, and divide the batter among the cups. Bake for about 16 minutes, or until a wooden toothpick inserted in the center of a muffin comes out clean. Remove the muffins from the oven, and let sit for 5 minutes before removing from the pan. Cool on wire racks and store in an airtight container. Refrigerate or freeze leftovers not eaten within 24 hours. Nutritional Facts (per muffin): Calories: 154 Carbohydrates: 25 g Fiber: 3.5 g Fat: 6.4 g Sat. fat: 0.7 g Cholesterol: 0 mg Protein: 5.3 g Sodium: 91 mg Calcium: 68 mg Potassium: 373 mg Diabetic exchanges: 1 1/2 carbohydrate, 1 fat Glycemic index: Low © Copyright 2005 by eatsmarttoday.com Top of Page