Chocolate Muffins

Ingredients:
1 box Betty Crocker Low-Fat Fudge Brownie mix
7 oz Trader Joe's High Fiber cereal or ½ box Fiber One cereal (1 pouch)
3 cups water
3 Tbsp cocoa powder
2½ tsp baking powder


Instructions:
In a large bowl, soak the cereal in the water for about 15 minutes.  The cereal should become very soft and most of the water will be absorbed.  Add the baking powder, cocoa, and brownie mix to the softened cereal and mix thouroughly.  If the batter is too stiff, add a small amount of water to the mixture 1 tablespoon at a time.  The batter will be thick and somewhat lumpy.

Spray muffin tins or silicon baking cups with non-stick cooking spray or use baking papers.  Fill each cup about ½ to ¾ full.

Bake at 350º for about 25 minutes or until a toothpick inserted in the middle of a muffin comes up clean.

Special Information:
This recipe will make between 26 and 30 muffins depending on how full you fill the muffin cups.  Any fewer than 26 muffins and the POINTS value per muffin increases to 2.

I use Trader Joe's High Fiber Cereal instead of Fiber One for this recipe and have not had to add any extra water to the mix. Also, if the muffins don't seem sweet enough, you may add ¼ cup of Torani's sugar free English Toffee syrup to the cereal in place of ¼ cup of water.