Preheat oven to 375F degrees. Line 10 muffin cups of a standard muffin tin with paper liners.
To crush the cereal, place it in a ziplock plastic bag and crush with a rolling pin.
In a mixing bowl, combine the crushed cereal and buttermilk. Let mixture stand for 5 minutes to soften cereal.
Add oil, egg, brown sugar and vanilla and stir until very well mixed.
Stir in cocoa, baking soda and salt and mix well.
Add the flour and stir just until mixed.
Stir in chocolate chips and divide evenly among the 10 muffin cups.
Bake for 15-20 minutes (My muffins were ready after baking for 17 minutes).
Immediately remove the muffins from the pan and let cool a bit on a wire rack. Serve warm.
Or bake in mini muffin tins instead. Bake until done, about 12 minutes or so.
0 servings