1/3 c. vegetable oil, plus 1/2 tbsp for greasing muffin liners
1 c. vanilla soy milk
1 tsp. apple cider vinegar
2 c. SmartBran™ cereal
3/4 c. unbleached white flour
1/2 c. unsweetened cocoa powder
2 tsp. instant espresso powder (optional)
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. chocolate chips
1/2 c. light brown sugar
12 walnut halves

1. Set the rack in the center and preheat the oven to 350°F. Place paper liners in 12 muffin cups. Brush liners with oil.

2. Combine the soy milk and vinegar and set aside to curdle. Grind the SmartBran™ cereal into flour in a food processor or spice grinder. (You should have a scant cup.)

3. In a large bowl, blend the ground cereal, flour, cocoa powder, espresso powder (if using) baking powder, baking soda, and salt. Stir in 1/2 cup of the chips.

4. In a bowl, beat the sugar and 1/3 cup oil together for 2 minutes. Add the soy milk-vinegar mixture, and beat until well combined.

5. Fold the liquid into the dry ingredients just until blended. Do no over mix. Divide the batter among the prepared cups. Gently pat the tops with your fingers to smooth them off. Distribute the remaining chips on top.

6. Bake for 10 minutes. Rotate the pans back to front and continue baking until a cake tester inserted in the center comes out clean, 8 to 10 minutes longer. Transfer the cupcakes from the pan to a cooling rack.

7. Working quickly, use a spatula to spread the melted chips into an even coating on top of each cupcake. Gently press a walnut half into the middle.

8. Cool to room temperature. Store in a tightly sealed container in a cool place for up to 3 days.

Yield: 12 Cupcakes
This recipe was created especially for Nature’s Path® by Lorna Sass, the award-winning cookbook author of Whole Grains, Every Day, Every Way.

At Nature’s Path we recommend you use organic ingredients whenever possible.