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Chocolate raspberry muffins
Serves: 12 (makes 12)
Time to make: 25 mins
Hands-on time: 10 mins
Ingredients
- 1 ¾ cups flour
- 4 teaspoons baking powder
- ¼ cup cocoa
- â…“ cup sugar
- â…“ cup chocolate chips
- 2-3 tablespoons apple sauce
- 2 eggs
- ¾ cup skim milk
- 2 tablespoons reduced-fat spread, melted
- 12 teaspoons raspberry jam
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Instructions
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 160cal
-
Kilojoules 670kJ
-
Protein 4g
-
Total fat 4g
-
–Saturated fat 1g
-
Carbohydrates 25g
-
–Sugars 13g
-
Dietary fibre 1g
-
Sodium 180mg
-
Calcium 50mg
-
Iron 1mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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