Chocolate raspberry muffins

Serves: 12 (makes 12)

Time to make: 25 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

1 ¾ cups flour

4 teaspoons baking powder

¼ cup cocoa

⅓ cup sugar

⅓ cup chocolate chips

2-3 tablespoons apple sauce

2 eggs

¾ cup skim milk

2 tablespoons reduced-fat spread, melted

12 teaspoons raspberry jamjellyX

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Instructions

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1 Preheat oven to 200ºC. Grease a 12-hole muffin tin with oil spray.

2 Sieve dry ingredients into a large bowl. Stir in sugar and chocolate chips. Make a well in the centre.

3 Mix apple purèe, eggs and milk together then add melted spread. Mix until well combined.

4 Add milk mixture to dry ingredients and fold together until just combined – do not over-mix.

5 Use a dessertspoon to half-fill muffin holes with mixture. Then spoon 1 teaspoon jam into the centre of each muffin. Top jam-filled muffin with the remaining mixture.

6 Bake for 12-15 minutes or until skewer comes out clean.

RUNNER UP: HFG kids’ healthy baking competition 2012
Phoebe (12), Timaru

Variations

These muffins can be made without the raspberry jam or the jam can be replaced with a small piece of chocolate, eg. Toblerone.

Nutrition Info (per serve)

Calories 160 cal

Kilojoules 670 kJ

Protein 4 g

Total fat 4 g

Saturated fat 1 g

Carbohydrates 25 g

Sugar 13 g

Dietary fibre 1 g

Sodium 180 mg

Calcium 50 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.