Well, I’ve been trying to post a chocolate recipe and have had no luck. Until tonight. I got the idea when I was eating my pumpkin muffin last night that pumpkin replaced the missing fat from a regular muffin and all I would need was some chocolate pudding mix and some unsweetened cocoa and I might have something. my friend Dana is here and she was a bit skeptical but I think I have converted her. She said “these are as delicious as something I buy from Starbucks with a lot more fat and calories!”
I’d advise you to all run into your kitchens and give these babies a try…
CHOCOLATE PUMPKIN MUFFINS
8 tablespoons of oat bran
4 T canned pumpkin
1 t baking powder
2 t unsweetened cocoa powder
2 t Splenda (I use 2 T Brown Sugar Blend)
1-2 T sugarfree chocolate pudding mix
1 t vanilla
Mix all the dry ingredients in a bowl. Add the pumpkin and eggs and whisk until smooth. Add vanilla. Divide the mixture equally between minis or regular muffins in paper cups. Because there is no fat in them, they tend to stick a bit. Try a little spray of olive oil in the cup first.
Bake in a preheated oven at 350 degrees for 17-18 minutes for mini muffins, 24-26 for regular muffins.
4 servings of oat bran