Chocolate raspberry muffins
Time to make: 25 mins
( Hands-on time: 10 mins )
(at time of publication)
Nutrition Info.(per serve)
- 1 3/4 cups flour
- 4 teaspoons baking powder
- 1/4 cup cocoa
- 1/3 cup sugar
- 1/3 cup chocolate chips
- 2-3 tablespoons apple sauce
- 2 eggs
- 3/4 cup trim milk
- 2 tablespoons reduced-fat spread, melted
- 12 teaspoons raspberry jamjellyX
Total fat 4g
Saturated fat 1g
Dietary fibre 1g
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
These muffins can be made without the raspberry jam or the jam can be replaced with a small piece of chocolate, eg. Toblerone.