Chocolate raspberry muffins
(at time of publication)
- 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 trim milk
- 2 tablespoons reduced-fat spread, melted
- 12 teaspoons raspberry jamjellyX
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.
Nutrition Info (per serve)
Total fat 4g
–Saturated fat 1g
Dietary fibre 1g
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