Chocolate raspberry muffins
- 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
Nutrition Info (per serve)
Total fat 4g
Saturated fat 1g
Dietary fibre 1g
These muffins can be made without the raspberry jam or the jam can be replaced with a small piece of chocolate, eg. Toblerone.
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