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Choc Chip and Walnut Muffins

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Choc Chip and Walnut Muffins
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
223
calories
Calories
0
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Nutritional values

1 muffin contains
(Percentage of daily recommendation)
Calorie223 kcal(11 %)
Protein2.2 g(2 %)
Fat14.94 g(13 %)
Carbohydrates21.07 g(14 %)
Sugar added12.25 g(49 %)
Roughage0.31 g(1 %)
Vitamin A89.68 mg(11,210 %)
Vitamin D0.17 μg(1 %)
Vitamin E0.71 mg(6 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.06 mg(5 %)
Niacin0.53 mg(4 %)
Vitamin B₆0.01 mg(1 %)
Folate14.34 μg(5 %)
Pantothenic acid0.06 mg(1 %)
Biotin0.05 μg(0 %)
Vitamin B₁₂0.13 μg(4 %)
Vitamin C0.04 mg(0 %)
Potassium52.94 mg(1 %)
Calcium28.96 mg(3 %)
Magnesium14.75 mg(5 %)
Iron0.98 mg(7 %)
Iodine5 μg(3 %)
Zinc0.24 mg(3 %)
Saturated fatty acids7.57 g
Cholesterol38.46 mg
Author of this recipe:

Ingredients

for
24
muffins
For the muffins
½ cup
½ cup
superfine caster sugar
2
eggs (beaten)
1 cup
1 teaspoon
½ cup
½ cup
chopped Walnut
2 tablespoons
For the chocolate icing
3 ½ ounces
plain Dark chocolate (70% cocoa solids)
cup
1 ½ cups
To decorate
24

Preparation steps

1.
For the muffins: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 2 x 12 mini muffin tins.
2.
Beat the butter and sugar until light and creamy. Gradually beat in the eggs until well blended.
3.
Sift in the flour and fold in gently with the vanilla and chocolate chips, until just combined.
4.
Mix together the walnuts and brown sugar.
5.
Spoon into the tins and sprinkle with the walnut mixture. Bake for 10-15 minutes until golden and springy to the touch. Place on a wire rack to cool completely.
6.
For the chocolate icing: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water, stirring once. Leave to cool.
7.
Beat the butter and icing sugar in a bowl until creamy. Beat in the melted chocolate until smooth.
8.
Spread over the cakes and leave to set. Place a walnut half on top of each muffin.
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