Special K Red Berry Chocolate Chip Muffins

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As a featured publisher, Tastemakers opt in to receive products selected by the Foodbuzz team. Sample products are sent to Tastemakers to try in their kitchens. Product reviews are posted on the Tastemaker's blogs, like this one, and saved to the brand profile on Foodbuzz as well.

The UPS driver pounding on the door always results in a jump and a scowl. However, upon package identification a smile ensues immediately followed by intense foodie enthusiasm. The taste buds compel the brain to institute a frenzy of recipe reviews. However, from my perspective the most thrilling part of Foodbuzz Tastemaker experience is being recognized as an "official Tastemaker".

Thanks to Kellogg and Foodbuzz for supplying me with not one but two boxes of Special K Red Berries cereal. In addition to Special K being a good source of fiber and a cereal that Red really finds irresistible, it makes for great muffins too! My mental recipe review frenzy pointed to this All-Bran® Honey Muffins recipe. The taste buds dictated something a bit sweeter and the Special K Red Berries Chocolate Chip Muffin was born.

This is the original All-Bran® Honey Muffins recipe with my modifications in Italics.

Special K Red Berries Chocolate Chip Muffin
Preparation Time: 20 minutes
Total Time: 1 hour
Servings: 9


1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup All-Bran® Original Special K Red Berries, packed firm to mash flakes
1/3 cup buttermilk or sour milk I used sour milk
1 egg
1/2 cup honey
1/4 cup shortening
1/3 cup mini chocolate chips

1. Stir together flour, baking powder, soda, and salt. Set aside. Prepare sour milk if using.

2. In medium mixing bowl, combine Special K Red Berries cereal and buttermilk. Using the back of a large spoon press down on the cereal to crush any large flakes. Tear or cut the large berry pieces similar to the size of the chocolate chips. Let stand about 2 minutes or until cereal softens. Add egg, honey, and shortening. Beat well. Add flour mixture, stirring only until combined. Stir in the mini chocolate chips. Portion batter evenly into nine 2 1/2-inch muffin-pan cups coated with cooking spray.

3. Bake at 400°F about 25 minutes or until golden brown. I baked the muffins on the center rack for exactly 20 minutes. Serve warm.


Variation: To make sour milk, stir 1 tablespoon vinegar or lemon juice into 1 cup milk.

To substitute milk for buttermilk or sour milk, omit buttermilk or sour milk and use 2/3 cup milk, 1/4 cup honey, 2 1/2 teaspoons baking powder and omit baking soda.

© 2010 Kellogg NA Co. Kellogg Kitchens recipes are the property of the Kellogg Company.

Using the Special K Red Berries cereal resulted in a much lighter, moister muffin. As anticipated, and the taste buds demanded, the sweetness level was elevated to perfection. The only shortcoming to the muffin was the outer crust in my opinion. Red disagreed he thought the muffins were scrumptious. Dad on the other hand not be fond of crunchy either, agreed with me. To rectify this unwanted crust issue I think reducing the oven temperature to 375 and still baking for 20 minutes is the answer. I'll share the results after batch two comes out of the oven!

Are you hungry? 


~ Tracie ~ said…
Thanks for the recipe. You might want to correct the ingredients list to say chocolate chips instead of chocolate chip muffins. ;)

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