Choc and Vanilla Muffins

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Choc and Vanilla Muffins
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
429
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie429 kcal(20 %)
Protein5.69 g(6 %)
Fat25.34 g(22 %)
Carbohydrates43.05 g(29 %)
Sugar added25.15 g(101 %)
Roughage0.67 g(2 %)
Vitamin A276.55 mg(34,569 %)
Vitamin D1 μg(5 %)
Vitamin E2.84 mg(24 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.19 mg(17 %)
Niacin1.12 mg(9 %)
Vitamin B₆0.01 mg(1 %)
Folate42.88 μg(14 %)
Pantothenic acid0.1 mg(2 %)
Biotin0.19 μg(0 %)
Vitamin B₁₂0.65 μg(22 %)
Vitamin C0 mg(0 %)
Potassium27.59 mg(1 %)
Calcium42.77 mg(4 %)
Magnesium4.23 mg(1 %)
Iron1.8 mg(12 %)
Iodine30.8 μg(15 %)
Zinc0.14 mg(2 %)
Saturated fatty acids9.92 g
Cholesterol119.28 mg

Ingredients

for
8
For the chocolate cake batter
½ cup plain flour (sifted)
2 tablespoons Corn starch (sifted)
0.333 cup cocoa powder (sifted)
½ cup superfine caster sugar
½ cup Margarine (softened)
2 large eggs
1 tablespoon Sour cream
For the vanilla cake batter
cup self-rising flour (sifted)
½ cup unsalted butter (softened)
½ cup golden caster sugar
2 large eggs
1 tablespoon vanilla extract
salt
How healthy are the main ingredients?
MargarineSour creameggsalt

Preparation steps

1.
Preheat the oven to 170°C (150°C fan) | 325F | gas 3. Line a muffin tray with 8 large muffin cases.
2.
Prepare the vanilla cake batter by combining all the ingredients for it in a large mixing bowl.
3.
Stir a few times with a wooden spoon before beating with an electric whisk for 2 minutes until smooth and even. Set the batter to one side as you prepare the chocolate cake batter.
4.
Combine the flour, cornflour, cocoa, sugar, margarine and eggs in a large, clean mixing bowl.
5.
Stir a few times with a wooden spoon before beating with an electric whisk for 2 minutes until smooth and even. Add the sour cream and beat again briefly until incorporated.
6.
Spoon the vanilla cake batter into the base of the muffin cases. Top with the chocolate cake batter, then use a cake tester to briefly swirl the batters together.
7.
Bake for 25-30 minutes until a cake tester comes out clean from the cakes.
8.
Once ready, remove from the oven and let the cakes cool before turning out from the tin and their cases. Serve warm or cold.